NZ Woman's Weekly

Seared honey & lemon prawns

Seared honey & lemon prawns
  • Meal Type

  • Servings


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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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