Chilli, lime and coriander prawns

• porcje: 4 servings
• czas aktywny: 50 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

1 1/2 coriander leaves

1/4 cup peanut oil

2 garlic cloves, finely chopped

1 stem lemongrass, bruised, thinly sliced

2 small red chillies, deseeded, thinly sliced

2 limes, juiced

1kg green king prawns, peeled (tails left intact), deveined

2 Lebanese cucumbers, deseeded

2 avocados, peeled, diced

Steamed jasmine rice, to serve

Limes, to serve

Wskazówki

Step 1

Finely chop 1/2 cup coriander leaves. Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish. Add prawns and stir to coat. Cover and refrigerate, stirring once, for 30 minutes (or up to 2 hours if time permits).

Step 2

Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers. Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl. Season with salt and pepper.

Step 3

Preheat a greased barbecue plate on medium-high heat. Remove prawns from marinade. Barbecue for 1 to 2 minutes each side or until pink and just cooked through. Transfer to a plate. 4 Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes.

Wartości Odżywcze

• Kalorie: 129.62
• Tłuszcz Całkowity: 27.1 g
• Tłuszcz Nasycony: 5.1 g
• Cholesterol: 550 mg
• Sód: 1.4 mg
• Węglowodany Całkowite: 11.6 g
• Cukry Całkowite: 2.7 g
• Białko: 57.2 g