Asian stuffed prawns
40 minutes
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
1 person made this
Ingredients
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
Directions
Preparation:30min ›
Cook:10min ›
Ready in:40min
- 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.
- 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.
- 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.
- 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.
