Such a classic combination, these prawns make a perfect entrée or light lunch. Add some fresh, chopped chilli for an extra kick.
- ¼ cup oil
- 400g raw prawn cutlets (shelled, but tail on)
- ¼ cup white wine
- ¼ cup honey
- Zest of lemon
- 1 spring onion, sliced (I used a red spring onion, available from the supermarket)
- 1 tbsp fresh dill
- 1 cup rice
- 100g salad greens
- Olive oil, lemon juice and cracked pepper
Heat the oil in a large frying pan and add the thawed, drained prawns. Saute for 2-3 minutes so they start to turn pink and colour.
Add the wine and let it evaporate. Add the honey, lemon zest, spring onions and fresh dill.
Toss to combine and cook a further 2 minutes until the prawns are glazed and sticky. Cook the rice in boiling, salted water for 10-12 minutes until al dente, then drain well and spoon into oiled individual ramekins or moulds and press down firmly to flatten.
Divide the prawns between four plates. Invert the moulds or ramekins and remove the rice. Serve with greens and a drizzle of olive oil, lemon juice and a little cracked pepper.