Asian Prawn Skewers with Rice
large shrimp (peeled, de-veined with tails intact)
- ¼ cup
- 2 tablespoons
green Curry paste
- 1 ¼ cups
Jasmine rice (cooked as per package instructions)
- 1 cup
- ⅔ cup
scallion (cut into thin batons)
scallion (finely sliced)
Limes (juiced from one lime)
wooden Skewer (soaked in water for 30 minutes)
How healthy are the main ingredients?Lime
Whisk together the groundnut oil and green curry paste with half of the lemon juice until smooth. Marinade the prawns in this for at least 15 minutes.
Pre-heat the grill to hot.
Remove the shrimp from the marinade, shaking off any excess and thread three shrimp onto each skewer.
Grill for 5-7 minutes, turning occasionally to ensure even cooking.
Meanwhile, blanch the peas and mangetout in a large saucepan of salted, boiling water for 1 minute. Drain and toss with the remaining lime juice and the spring onion batons.
Re-heat the rice if necessary.
Remove the shrimp brochettes when they are pink and tender. Spoon the rice into serving bowls and spoon the vegetables on top.
Arrange the brochettes balanced across the rims of the bowls and sprinkle the spring onion on top of them. Serve immediately.