Prawns with Fennel, Chilli and Garlic Butter, Herb Rice Salad
Description
Herb rice salad
200g basmati rice, boiled for 10 minutes in salted water, drained and cooled
4 scallions, finely chopped
Zest from 1 lime
Chopped soft herbs like mint, coriander, parsley and chives
2 tablespoons white wine vinegar
50ml olive oil or good local rapeseed oil
Salt and pepper to taste
Mix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning.
1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper
2 tablespoons oil
1 bulb fennel
1 red chilli, deseeded and chopped
2 cloves garlic, chopped
2 shallots, finely chopped
Juice of lime from above
50g butter
Heat the oil in a large frying pan or wok.
Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.
United States
