Asian lentil and king prawn salad recipe

350g raw, peeled tiger prawns, defrosted if frozen 2 x 390g cans of green lentils 2 large garlic cloves , crushed 2 red chillies , deseeded and finely chopped zest and juice 1 lime 2tbsp oil For the dressing 2tbsp soy sauce 1tbsp clear honey 1tbsp rice wine vinegar 3tbsp sesame seeds, toasted 3tbsp fresh coriander, roughly chopped

Place the prawns in a shallow dish. Mix together half the lime zest and juice, garlic and oil and half the chopped chilli then pour over the prawns to marinade and set aside. To make the dressing, mix together the remaining chopped chilli, soy sauce, honey and vinegar. Empty the contents of the lentils into a pan and heat gently for 3 dž minutes, stirring occasionally then drain and pour into a large bowl. Stir in the dressing and sesame seeds. Finally, lift the prawns out of the marinade, then fry in a hot pan for 1-2 mins each side until pink and lightly golden. Pour in the remaining marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any remaining marinade from the pan.

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