Name: Prawn and zucchini with minted pilaf
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 uncooked medium prawns (shrimp) (1kg); 60 gram butter; 1 tablespoon olive oil; 1 white onion (150g), chopped finely; 2 clove garlic, chopped finely; 1 fresh small red chilli, chopped finely; 1 1/2 cup (300g) white long-grain rice; 1 teaspoon finely grated lemon rind; 1/4 cup (60ml) dry white wine; 1 1/2 cup (375ml) hot fish stock; 3 zucchini (360g), grated coarsely; Minted lemon dressing; 2 lemons (280g), peeled, segmented; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1/4 cup (60ml) olive oil

Ingredients

20 uncooked medium prawns (shrimp) (1kg)

60 gram butter

1 tablespoon olive oil

1 white onion (150g), chopped finely

2 clove garlic, chopped finely

1 fresh small red chilli, chopped finely

1 1/2 cup (300g) white long-grain rice

1 teaspoon finely grated lemon rind

1/4 cup (60ml) dry white wine

1 1/2 cup (375ml) hot fish stock

3 zucchini (360g), grated coarsely

Minted lemon dressing

2 lemons (280g), peeled, segmented

1 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

1/4 cup (60ml) olive oil

Method

1.Shell and devein prawns, leaving tails intact; refrigerate.

2.Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add rice, rind and wine; cook until liquid has evaporated. Stir in hot stock, bring to the boil. Reduce heat to low, stirring; cook, covered, 10 minutes.

3.Meanwhile, to make minted lemon dressing, process ingredients until chopped finely. Season to taste.

4.Stir zucchini into rice mixture; top with prawns. Cover; cook 5 minutes. Remove from heat; stand, covered, 5 minutes.

5.Serve pilaf drizzled with dressing.

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Ingredients

Method

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