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Lemongrass prawns with zucchini salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress with lemongrass prawns and zucchini salad for a delectable meal.
Ingredients:
  • 20.00 ml finely chopped lemongrass or lemongrass paste
  • 2 tsp finely grated ginger
  • 1 long red chilli, seeded, finely chopped (optional)
  • 60ml lime juice
  • 20.00 ml finely chopped coriander
  • 18.20 gm extra virgin olive oil
  • 750g raw Banana Prawns, peeled leaving tails intact, deveined
  • 21.00 gm salt-reduced soy sauce
  • 1/4 tsp sesame oil
  • 250g pkt Zucchini Noodles
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 carrot, peeled, cut into ribbons
  • 2 spring onions, thinly sliced
Instructions:
  • In a large bowl, toss together zucchini noodles, fresh coriander, mint, cucumber, carrot, and spring onion to create the vibrant zucchini salad.
  • In a jug, whisk together the lemongrass, ginger, garlic, chili (if using), lime juice, coriander, and oil. In a large bowl, place the prawns and pour half of the lemongrass mixture over them. Toss the prawns until they are well coated.
  • Preheat a barbecue plate on high heat. Grill the prawns for 2-3 minutes on each side until they curl and change color. Transfer to a plate.
  • Combine the soy sauce and oil with the remaining lemongrass mixture in the jug.
  • Place the zucchini salad elegantly on a generous serving platter, generously layer with prawns, and gently drizzle with the delectable soy sauce mixture.

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