Prawn & Labneh Stuffed Fragrant Cannelloni
Labneh is simply yoghurt hung in a muslin bag to filter out the whey. Stuff this in cannelloni with prawns for a tasty dinner.
500g FAGE Total
1 tsp flaked sea salt
25g dessicated coconut
300g medium tomatoes, halved & seeds squeezed out
400g can coconut milk
½ tsp ground turmeric
2 tsp finely grated root ginger
2 cloves garlic, crushed
250g raw peeled prawns
1 red pepper, finely diced
½ lime, zest & juice, plus wedges to serve
1 red chilli, finely chopped
6 fresh lasagne sheets (250g pack)
2 tbsp coriander, roughly chopped
Asian style salad leaves, to serve
- Wash a clean J-cloth or small muslin square in boiling water and line a plastic colander or sieve. Mix the yoghurt and salt together and spoon into the cloth. Fold the cloth over to cover, then put the colander over a bowl and leave in the fridge for at least 12 hours, or overnight. Discard the liquid that has drained from the yoghurt.
- Heat the oven to 190°C / Gas Mark 5. Put the coconut in a large frying pan, cook over a medium heat for 2-3 minutes, stirring until golden. Transfer to a plate and cool. Whizz the tomatoes in a food processor until smooth and add to the empty pan. Cook over a medium –high heat for 3 minutes until reduced slightly. Add coconut milk, turmeric and ginger, bring to a boil and simmer for 10-15 minutes until reduced by a third. Remove from the heat.
- In a bowl, mix the strained yogurt (labneh), toasted coconut, garlic, prawns, pepper, lime zest and juice and chilli. Bring a small pan of water to the boil. Add lasagne sheets one at a time and cook each for 2 minutes to soften, pat dry on good quality kitchen paper and cut in half widthways. Spoon a 12th of the mixture onto 1 short end of each sheet and roll up. Put each roll seal side down in a large oven proof dish and repeat. Scatter with coriander, then pour over the reduced sauce and bake for 20 minutes. Serve with salad and lime wedges