Garlic prawns with Asian puy lentils
You can use dried lentils for this recipe if you have more time; simply boil 200g/8oz lentils in
plenty of water for 20 minutes until tender, then drain and rinse.
Takes 25 minutes • Serves 4
– 2 red chillies, seeded and finely chopped zest and juice of 1 lime
– 2 large garlic cloves, crushed
– 2 tbsp oil
– 400g/14oz raw peeled tiger prawns, defrosted if frozen
– 2 × 250g packs ready-cooked Puy lentils
FOR THE DRESSING
– 2 tbsp soy sauce
– 1 tbsp clear honey
– 1 tbsp rice wine vinegar
– 3 tbsp sesame seeds, toasted a bunch of fresh coriander, leaves roughly chopped
Mix together half the chopped chillies, lime zest and juice, garlic and oil, then pour it over the
prawns in a shallow dish. Cover and chill for 15 minutes to marinate.
To make the dressing, put the remaining chopped chillies, the soy, honey and vinegar into a small
bowl and stir together.
Heat the lentils according to the packet instructions, then tip them into a bowl. Spoon over almost
all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
Heat a frying pan. Lift the prawns out of the marinade, then fry for 1–2 minutes each side until pink and lightly golden. Pour the marinade into the pan and bring to the boil.
Fold the chopped coriander through the lentils, then spoon on to serving plates. Top with the prawns and any pan juices.
Food: Garlic prawns with Asian puy lentils