About This Recipe
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
- 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.
- 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.
- 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.
- 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.
- Allow the quinoa and edamame to cool, then combine with the other vegetables. Pour over the dressing and toss to mix.
- 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.
- Serve hot or cold.