This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.
Ingredients
- 1 kg green king prawns, peeled leaving tails intact, deveined
- 1 red birdseye chilli, finely chopped
- 1 stalk lemongrass, white part only, finely chopped
- 1 teaspoon sesame oil
- 2 Lebanese cucumbers, cut into ribbons
- 2 carrots, peeled, cut into ribbons
- 1 cup mint leaves
Coriander pistou
- 1 bunch coriander, leaves picked
- 1/4 cup (60ml) peanut oil
- 1 garlic clove, finely chopped
- 1 tablespoon finely shredded lime rind
Method
- Step 1Combine the prawns, chilli, lemongrass and oil in a large glass bowl and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
- Step 2Meanwhile, to make the pistou, place the coriander leaves, oil, garlic and lime rind in a mortar and gently pound with a pestle until a coarse paste forms. Taste and season with salt and pepper.
- Step 3Heat a large frying pan over high heat. Add the prawns and cook, turning occasionally, for 5 minutes or until prawns change colour and curl. Transfer to a plate.
- Step 4Combine the cucumber, carrot and mint in a large bowl. Divide evenly among serving plates. Top with prawns and drizzle with pistou. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1300 kj
Energy
16g
Fat Total
3g
Saturated Fat
3g
Fibre
36g
Protein
253mg
Cholesterol
622.52mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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