So, I am trying to introduce more savory cooking to Sugar Thumb – firstly because all this baking is making me into a bit of a chubster and secondly because I cook a lot so it seems a waste not to photograph it all! I am trying to be a bit healthier, but have no fear… I will never cut baking out and the majority of posts will still have sweet treats in mind. I am going to start including some of my favourite meals from my childhood in a series called “Family Traits”. Many of which I will take from my mum, dad, grandmas and family friends… I hope it’s interesting and I think it will be a wonderful trip down memory lane for me!
My mother, Kala, has a real skill for throwing things together when she is busy and has little time to make something elaborate. And it still looks and tastes like a dream! This is one of her classic quick recipes – lemon and coriander prawns it takes about 15 minutes and its great to have in a wrap. It has a beautiful tang from the lemon and coriander which is smoothened by the use of butter instead of oil to fry the shallots in.
Mum’s Coriander and Lime Prawns
- Total Time: 25 minutes
- Yield: 1-2 servings 1x
- Diet: Pescatarian
Description
A zesty and spicy prawn dish, perfect for a quick weeknight meal. The combination of fresh lime, coriander, and chili brings a burst of flavor in every bite.
Ingredients
- a thin slice of salted butter
- 1 shallot
- 2 cloves garlic
- 100g (3.5 oz) prawns
- a handful of fresh coriander leaves
- 1 lime
- 1/2 tablespoon (7.4ml) dried chilli flakes
- Salt (to taste)
Instructions
- Chop the shallots and place in a frying pan with the butter and cook until they begin to turn golden.
- Add the garlic and the prawns.
- Chop the coriander and add in.
- Squeeze on the lime juice and mix in the salt and dried chilli flakes.
- Cook on a medium-high heat for about 5 minutes or until the prawns are cooked through.
- To serve: Heat up some wraps in the oven and spoon on the prawns, then roll and eat.
Notes
- Using fresh raw prawns is preferred over frozen for the best results, if available.
- Ensure the shallots are golden before adding the garlic and prawns.
- Cook the prawns for about 5 minutes on medium-high heat until they are fully cooked through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 150g
- Calories: 130
- Sugar: 1
- Sodium: 300
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 3
- Fiber: 1
- Protein: 20
- Cholesterol: 180
Frequently Asked Questions
Should I use fresh or frozen prawns for this recipe?
Fresh prawns are ideal, but thawed frozen prawns work well. Make sure they’re fully thawed and patted dry before cooking so they sear rather than steam in the pan.
How do I keep the coriander and lime flavors bright rather than muted?
Add most of the fresh coriander at the end, off the heat, and squeeze the lime juice over the prawns just before serving. Heat dulls both coriander and citrus quickly.
How long do the prawns need to cook?
Prawns cook fast: roughly 1 to 2 minutes per side over medium-high heat. Pull them off when they’re pink and just opaque. Overcooked prawns turn rubbery within seconds.
