MAR­GARITA PRAWN SKEW­ERS WITH CO­CONUT RICE

Add the flavours of the clas­sic cock­tail to prawns

Super Food Ideas - - NEWS -

SERVES 4 PREP 25 MIN­UTES (PLUS MAR­I­NAT­ING)

COOK 25 MIN­UTES YOU’LL NEED 8 X 16CM PRE-SOAKED BAM­BOO SKEW­ERS FOR THIS RECIPE

2 gar­lic cloves, finely chopped 1 fresh jalapeño chilli, finely chopped plus ex­tra, sliced, to serve ½ tea­spoon ground cumin ¼ tea­spoon pa­prika 1 tea­spoon caster sugar 1 tea­spoon finely grated le­mon rind 1 ta­ble­spoon le­mon juice 1 ta­ble­spoon ex­tra vir­gin olive oil 2 ta­ble­spoons te­quila (op­tional) ¼ cup chopped fresh co­rian­der, plus ex­tra leaves to serve 16 large green king prawns, peeled, de­veined (tails in­tact) 1½ cups white long-grain rice, rinsed, drained 270ml can light co­conut milk 1 le­mon, thinly sliced Le­mon wedges, to serve 1 Com­bine gar­lic, chilli, cumin, pa­prika, sugar, le­mon rind and juice, oil, te­quila (if us­ing) and 1 ta­ble­spoon co­rian­der in a large bowl. Add prawns. Toss to coat. Cover. Re­frig­er­ate for 20 min­utes to al­low flavours to de­velop. 2 Place rice in a medium saucepan. Stir in co­conut milk and 1¼ cups cold wa­ter. Bring to the boil over high heat. Stir. Cover. Re­duce heat to low. Sim­mer for 10 to 12 min­utes or un­til liq­uid is ab­sorbed. 3 Mean­while, thread 1 prawn, 1 le­mon slice folded in half, fol­lowed by an­other prawn onto a skewer. Re­peat to make 8 skew­ers. Heat a greased bar­be­cue hot­plate on medium-high heat. Cook skew­ers, turn­ing oc­ca­sion­ally, for 3 to 4 min­utes or un­til prawns are just cooked through. 4 Add re­main­ing co­rian­der to rice. Sea­son with salt and pep­per. Fluff with a fork to sep­a­rate grains. Sprin­kle skew­ers with ex­tra chilli and co­rian­der leaves. Serve with co­conut rice and le­mon wedges. NU­TRI­TION: (per serve) 2214kj; 10g fat; 3.9g sat fat; 33.7g pro­tein; 67g carbs; 3.7g fi­bre; 198mg chol; 542mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.