Garlic Prawns With Asian Puy Lentils Recipes

GARLIC PRAWNS WITH ASIAN PUY LENTILS

Garlic prawns with Asian puy lentils image

Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.

Provided by Lesley Waters

Time 35m

Number Of Ingredients 11

Ingredients

400g raw, peeled tiger prawn , defrosted if frozen
2 red chillies , deseeded and finely chopped
zest and juice 1 lime
2 large garlic cloves , crushed
2 tbsp oil
200g Puy lentil
2 tbsp soy sauce
1 tbsp clear honey
1 tbsp rice wine vinegar
3 tbsp sesame seed , toasted
bunch coriander , leaves roughly chopped

Steps:

Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.

Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.89 milligram of sodium

GARLIC PRAWNS WITH ASIAN PUY LENTILS

Garlic Prawns With Asian Puy Lentils image

Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. From bbcgoodfood.com

Provided by Chef Citron

Categories < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

400 g peeled tiger shrimp, raw (defrosted if frozen)
2 red chilies, deseeded and finely chopped
zest and juice 1 lime
2 large garlic cloves, crushed
2 tablespoons oil
200 g puy lentils
2 tablespoons soy sauce
1 tablespoon clear honey
1 tablespoon rice wine vinegar
3 tablespoons sesame seeds, toasted
1 bunch coriander, leaves roughly chopped

Steps:

Place the prawns in a shallow dish.
Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil.
Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.

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