Index Meals | Chilli-lime prawns
This recipe for chilli-lime prawns is the perfect accompaniment to our superfood quinoa and edamame salad in a yummy soy-ginger dressing. Dairy and gluten free.
Quinoa, Edamame, Carrot, Red pepper, Spring onions, Root ginger, Coriander, Shaoxing wine, Soy sauce, Caster sugar, Tomato puree, Root ginger, Recipe, Dairyfree, Glutenfree, King prawns, Prawns, Lime, Chilli, Pescatarian
16115
single,single-portfolio_page,postid-16115,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Chilli-lime prawns

About This Recipe

Ingredients

Chilli-lime prawns
Zest and juice of 1 lime
1 red chilli, finely chopped
1 tsp chilli flakes
¼ cup coriander leaves, roughly chopped
A ‘thumb’ of root ginger, peeled and grated
3 tbsp olive oil
200g (or one packet) of raw king prawns

Quinoa and edamame salad
½ cup dry quinoa (I like a mixture of red and white grains)
1 cup frozen, shelled, edamame beans
1 carrot, peeled and grated
½ red pepper, de-seeded and finely diced
4 spring onions, finely chopped
A thumb of root ginger, peeled and grated
½ cup of coriander leaves

Soy and ginger dressing
2 tbsp Shaoxing wine
2 tbsp soy sauce
2 tbsp caster sugar
1 tbsp tomato puree
2 tbsp wok oil
2 tsp root ginger, peeled and grated

Instructions

  1. In a bowl, mix together all of the ‘chilli-lime’ ingredients. Add the prawns and leave to marinade while you prepare the quinoa and edamame salad.
  2. Rinse the quinoa under a cold tap and drain. Combine with 1 cup of cold water and a teaspoon of salt in a saucepan and bring to a fast boil, then reduce to a gentle simmer, cover and cook for 10-15 minutes until the grains are tender and the water has been absorbed. Drain well.
  3. Five minutes into the cooking time, place the frozen edamame in a steamer over the quinoa, or cook it in another pan of boiling water for 5 minutes.
  4. Meanwhile, prepare the other vegetables and mix the soy and ginger dressing by placing all the dressing ingredients in a lidded jam jar and shake vigorously until the sugar has dissolved.
  5. Allow the quinoa and edamame to cool, then combine with the other vegetables. Pour over the dressing and toss to mix.
  6. Heat a large wok or frying pan with a little wok oil until very hot. Remove the prawns from the marinade and fry for 2-3 minutes, stirring continuously, until the prawns are all pink. Tip in any left over marinade and stir for 10 seconds or so, then remove from the heat.
  7. Serve hot or cold.
Category
Dairy-free, Gluten-free
Tags
Carrot, Caster sugar, Chilli, Coriander, Edamame, King prawns, Lime, Prawns, Quinoa, Recipe, Red pepper, Root ginger, Shaoxing wine, Soy sauce, Spring onions, Tomato puree