SEARED KING PRAWNS


COOKING TIME 20 MINS	SERVES 4	CHEF'S PHOTO

Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville


COOKING TIME 20 MINS	SERVES 4	RECIPE BY CHEF LUCAS GLANVILLE

Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Shrimp and prawn are central to various cuisines from different cultures.
THEY are fished WORLDWIDE, in the Atlantic, Pacific, Arctic and Indian Oceans.

DID YOU KNOW?

Shrimp and prawn are central to various cuisines from different cultures.

wild prawns are fished WORLDWIDE, in the Atlantic, Pacific, Arctic and Indian Oceans.

The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks.

A prawn’s size can vary considerable depending on the species, from just an inch or so, up to 30cm.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

12 large peeled and cleaned MSC wild-caught King prawns
1 bulb fennel, sliced
1 red onion, sliced
200g steamed kipfler potatoes (or similar)
8 spears green asparagus, sliced
100g steamed fine green beans
1 tablespoon grain mustard
60ml extra virgin olive oil
Juice of 1 lemon
20ml water
Sea salt and cracked pepper to taste

DOWNLOAD PRINTABLE RECIPE

Let's cook!

STEP 1

Heat a non-stick pan, add a little extra virgin olive oil and then add the seasoned prawns, cooking gently until you have colour on both sides.

STEP 2

In a bowl, add the sliced fennel, red onion, green asparagus and green beans. Mix together.

STEP 3

In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard and water. Season with sea salt and cracked pepper, whisk together.