Asian stuffed prawns

Asian stuffed prawns


1 person made this

A low-fat protein source, prawns provide a good amount of B vitamins. They're also mineral-rich, supplying valuable amounts of phosphorus and magnesium.

Janet Mitchell

Serves: 4 

  • 16 green king prawns (about 750g), peeled and deveined
  • 1/3 cup chopped fresh coriander
  • 1 clove garlic, crushed
  • 3 teaspoons olive oil
  • 1 small carrot, julienned
  • 2 spring onions, cut into 5cm x 5mm strips
  • 3 teaspoons grated fresh ginger
  • 1½ tablespoons reduced-salt soy sauce
  • 1½ tablespoons chilli sauce
  • 1 tablespoon lime juice
  • 1 medium cos lettuce, leaves roughly torn
  • 1 cucumber, peeled, halved lengthways, seeded and sliced
  • 2 tablespoons chopped fresh mint

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Make a cut along the back of the prawns with a paring knife until you have cut almost, but not quite through, to the other side. Toss together the prawns, coriander, garlic and 1 teaspoon of the oil in a large bowl; put aside.
  2. Heat the remaining oil in a large nonstick frying pan over moderate heat. Add the carrot and spring onions and cook for 2 minutes. Add the ginger and cook for 2 minutes. Cool the vegetable mixture to room temperature.
  3. Preheat the griller. Place the prawns, cut-side-up, on the griller tray, pressing them down to flatten slightly. Spoon the vegetable mixture onto the prawns and grill 15 cm from the heat for 4 minutes or until the prawns are just cooked through.
  4. Meanwhile, combine the soy sauce, chilli sauce and lime juice in a large bowl. Add the lettuce, cucumber and mint, tossing to combine. Serve the grilled prawns on a bed of the salad mixture.

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