Prawns with crushed peas & pine nut crumb

July 5, 2022 (Last Updated: June 30, 2022)
prawns with crushed peas and pine nuts

A fresh, light salad with the warm welcome of prawns.

Prawns with crushed peas and pine nut crumbs 

HANDS-ON TIME 20 min | TOTAL TIME 35 min | SERVES  4

INGREDIENTS

  • ½ cup olive oil
  • 1 ½ cups breadcrumbs
  • 1 garlic clove, minced
  • 1 red chilli, thinly sliced
  • 1 lemon, finely zested and cut into wedges, to serve
  • cup toasted pine nuts
  • cup currants
  • ¼ cup chopped parsley, leaves and stems
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 500 grams frozen peas, thawed
  • 25 grams butter
  • 1 cup vegetable stock
  • ½ cup finely chopped mint, leaves and stems
  • 600 grams large uncooked prawns, peeled, deveined, tails intact
  • Pea sprouts, to serve

METHOD

HEAT ¼ cup of the oil in a frying pan over medium heat. 

ADD the breadcrumbs and cook, stirring, for 3 minutes or until golden. Add garlic, chilli, zest, pine nuts and currants and cook, stirring, for 1 minute or until fragrant. Remove from the heat and stir in the parsley.

HEAT 1 tbsp of remaining oil in a pot over medium-high heat. Add the onion and garlic and cook stirring, for 2 minutes or until the onions are soft but not coloured. 

ADD the peas, butter and stock into the pot and cook, stirring, for 5 minutes until peas are tender. Increase heat to high and cook for 8 minutes or until almost all the liquid has evaporated. Crush peas with a fork, stir in the mint and season well.

HEAT remaining oil in a pan over high heat. Add the prawns and cook for 3 minutes or until cooked. 

SERVE prawns on pea sprouts and crushed peas topped with pine nut crumb.

 

Tip from the team: Blend 3-4 slices of stale bread in a food processor to make the breadcrumbs.

 

Prawns with crushed peas and pine nut crumbs

Serves: 4
Prep Time: 20 min Total Time: 35 min

Ingredients

  • ½ cup olive oil
  • 1 ½ cups breadcrumbs
  • 1 garlic clove, minced
  • 1 red chilli, thinly sliced
  • 1 lemon, finely zested and cut into wedges, to serve
  • ⅓ cup toasted pine nuts
  • ⅓ cup currants
  • ¼ cup chopped parsley, leaves and stems
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 500 grams frozen peas, thawed
  • 25 grams butter
  • 1 cup vegetable stock
  • ½ cup finely chopped mint, leaves and stems
  • 600 grams large uncooked prawns, peeled, deveined, tails intact
  • Pea sprouts, to serve

Instructions

1

HEAT ¼ cup of the oil in a frying pan over medium heat. 

2

ADD the breadcrumbs and cook, stirring, for 3 minutes or until golden. Add garlic, chilli, zest, pine nuts and currants and cook, stirring, for 1 minute or until fragrant. Remove from the heat and stir in the parsley.

3

HEAT 1 tbsp of remaining oil in a pot over medium-high heat. Add the onion and garlic and cook stirring, for 2 minutes or until the onions are soft but not coloured. 

4

ADD the peas, butter and stock into the pot and cook, stirring, for 5 minutes until peas are tender. Increase heat to high and cook for 8 minutes or until almost all the liquid has evaporated. Crush peas with a fork, stir in the mint and season well.

5

HEAT remaining oil in a pan over high heat. Add the prawns and cook for 3 minutes or until cooked. 

6

SERVE prawns on pea sprouts, topped with crushed peas and pine nut crumbs.

Notes

Tip from the team: Blend 3-4 slices of stale bread in a food processor to make the breadcrumbs

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

 

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