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
1 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.
2 Add the wine and let it evaporate. Add the honey, lemon zest, spring onions and fresh dill.
3 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.
4 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.