Lemongrass & lime prawns with broccoli ‘rice’

October 18, 2021
Lemongrass & lime prawns with broccoli 'rice'

 A good indicator of whether prawns are cooked or not is the colour. Raw prawns are usually translucent and grey. When properly cooked the outside will turn slightly pink and the flesh should be an opaque white colour.

INGREDIENTS  

  • 500 grams broccoli, chopped
  • 80 grams butter
  • 1 lemongrass stalk, finely chopped
  • 500 grams shelled, uncooked king prawns
  • 1 Tbsp. lime zest
  • 2 Tbsp. lime juice
  • 2 Tbsp. chopped coriander
  • 2 spring onions, thinly sliced
  • 2 limes, halved

METHOD

PROCESS broccoli, in batches, until finely chopped and it resembles rice grains. Blanch in a pot of boiling water for 20 seconds, then drain. Spread out on a paper towel to dry and season to taste. 

MELT butter in a large pan over medium heat. Add lemongrass and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add prawns and half the lime zest. Cook, stirring, for 5-6 minutes until the prawns change colour. Remove from the heat and stir in lemon juice and coriander.

TRANSFER broccoli to a serving dish and top with prawn mixture, remaining zest and spring onions. Serve with lime halves.

HANDS-ON TIME: 25 mins  | TOTAL TIME: 25 min | SERVES 4 | GLUTEN-FREE  |  QUICK & EASY

ALSO SEE OCTOPUS SALAD RECIPE

Octopus salad

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