Seared Lemon-Garlic Prawns With Herbed Rice Recipe

About this recipe

Tender prawns infused with a tangy lemon-garlic marinade, served atop fragrant herbed rice for a light yet satisfying dinner.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns
• - Potts Vegetable Stock Can
• 1 Bunch Spring Onions 1 Bunch
• 1 Garlic Bulb - 1 Each
• 50G Black Garlic Cloves, 50G
• - Tata Salt

Instructions

1. 1. Peel and devein the prawns, then rinse them under cold water and pat dry with a paper towel.
2. 2. Mix lemon juice, minced garlic, olive oil, black pepper, and salt in a bowl to create the marinade.
3. 3. Add the prawns to the marinade and let them sit for 15 minutes to absorb the flavors.
4. 4. Rinse the basmati rice until the water runs clear, then soak it for 10 minutes.
5. 5. Heat a pot with vegetable stock and bring it to a gentle boil, adding the soaked rice.
6. 6. Cook the rice over low heat for 12-15 minutes until fluffy, then mix in chopped parsley and thyme.
7. 7. Heat a large skillet on medium-high heat and drizzle a small amount of olive oil.
8. 8. Sear the marinated prawns in the skillet for 2-3 minutes per side until they turn pink and opaque.
9. 9. Finely chop the spring onions and sprinkle them over the cooked prawns for added flavor.
10. 10. Plate the herbed rice and arrange the seared prawns on top for a visually appealing presentation.
11. 11. Garnish with a few sprigs of parsley and squeeze a touch of fresh lemon juice over the dish.