Another prawn delight but I should ask, "do you devein them?" I tend to more often now as a while ago I was critiqued on how unpleasant it looks. Okay, their diet simply consists of plankton, which is harmless and it doesn't affect the flavour whatsoever but leaving those unsightly black lines running down the spine can make them look very unappetizing. Not in this instance though - it looked and tasted great.
Criticism is always a good motivation to get better at what you do, no matter what it may be. This did get full approval because I did put the extra effort in and devein the prawns so it does make it more appealing.
This is the kind of food one can serve and eat no matter what the season. It has a fresh spring flavour that comes from the coriander. Not my favourite herb, but it does work here as it cools off the heat from the dried chilli flakes. I might try it sprinkled with fresh basil or parsley next time. And I certainly will make this again. Simply delicious.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 2
Ingredients:
400g fresh prawns, deveined
1 pinch dried chilli flakes
1 lime, zest and juice
2 cloves garlic, crushed
2 tbsp olive oil
200g dried lentils
350ml water or fish stock
For the dressing:
2 tbsp soy sauce
1 tbsp honey
1 tbsp white wine vinegar
3 tbsp sesame seeds
a handful of fresh coriander, chopped
Instructions:
1.Place the deveined prawns in a bowl. In a separate bowl mix the dried chilli flakes, lime zest and juice, garlic and oil. Pour over the prawns and place in the fridge to marinade.
2. Put the lentils in a pot with the water or stock. Bring to the boil. Reduce heat and simmer for 20 minutes, adding more water if necessary.
3. For the dressing, add the remaining chilli flakes, soy sauce and vinegar and mix together in a bowl.
4. The water or stock should have evaporated by now so spoon the dressing over the hot lentils and add the sesame seeds. Mix well.
5. Heat a large pan. Remove the marinating prawns from the fridge and lift them from the bowl onto the heated pan and fry for two minutes until golden in colour. Add the marinade and bring it to a boil.
6. Fold the chopped coriander through the lentils. Serve on plate and top with prawns and any leftover juice.