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Chilli lemongrass prawns with coriander pistou
Chilli lemongrass prawns with coriander pistou
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Quick and delightful seafood dish perfect for families.
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 tsp sesame oil
  • 2 Lebanese cucumbers, cut into ribbons
  • 2 carrots, peeled, cut into ribbons
  • 250.00 ml mint leaves
  • 1 bunch coriander, leaves picked
  • 60ml peanut oil
  • 1 garlic clove, finely chopped
  • 20.00 ml finely shredded lime rind
Instructions:
  • In a large glass bowl, mix prawns, chili, lemongrass, and oil. Cover with plastic wrap and chill in the fridge for 15 minutes to enhance the flavors.
  • For the pistou, combine coriander leaves, oil, garlic, and lime rind in a mortar. Gently pound with a pestle until a coarse paste forms. Taste and adjust seasoning with salt and pepper.
  • In a hot frying pan, cook the prawns for 5 minutes, turning occasionally, until they change color and curl. Plate and serve.
  • In a large bowl, toss together the cucumber, carrot, and mint. Portion out onto serving plates. Top with prawns and finish with a drizzle of pistou. Serve promptly.

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