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Lime and turmeric prawns

Name: Lime and turmeric prawns
Cook time: 25 min
Yield: 1

with citrus bulgur pilaf and chipotle crema

Ready in around 25 mins

RECIPE FACT:

Pilaf’s are eaten from India to the Caribbean and consist of a base of rice or in this case wheat.

Nutritional Info:

Energy: 2242kj (536Kcal)
Protein: 28g
Carbohydrate: 48g
Fat: 23g
Contains: Crustacea, Gluten, Milk, Soy, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE BULGUR AND MARINATE THE PRAWNS:

Place seasoned bulgur wheat into a pot with 3/4 cup of boiling water from the kettle. Bring up to the boil over a high heat then turn to medium and cook for 8-10 mins, stirring a few times. Remove from the heat and drain well into a sieve. Remove the prawns from their packaging and pat dry with a paper towel. Place in a bowl with the lime and turmeric marinade and season with salt. Stir to combine and set aside to marinate.
2. TO PREPARE THE VEGETABLES:

Using half the carrot, peel and make ribbons by pulling a peeler the full length along the peeler, rotating after each peel and place into a salad bowl. Roughly chop the coriander including the stalks.
3. TO FINISH THE BULGUR PILAF:

Spray a non-stick frying pan with oil and place over a medium heat. Once the pan is hot, add the corn, season with salt and cook for 2-3 mins stirring occasionally to create a char. Add the cooked bulgur and baby spinach, stir to combine and cook for a further 1-2 mins. Remove from pan into the salad bowl with the carrot. Just before serving, pour in the citrus dressing and toss to combine.
4. TO COOK THE PRAWNS:

Wipe out the pan, respray with oil and place over a high heat. Once hot add the prawns and cook for 60-90 secs on each side or until the prawns turn pink and are no longer translucent and starting to char around the edges.
TO SERVE:

Spoon citrus bulgur pilaf into a serving bowl and top with lime and turmeric seared prawns. Dollop with chipotle crema and sprinkle over the coriander.