Spicy Lime & Honey Prawns with Charred Corn and Broccoli

Looking for quick and easy entertaining ideas? Spice things up with this quick and easy tastebud-tingling materpiece! The fresh and punchy combination of flavours and textures will have your guests singing your praises.

Spicy Lime & Honey Prawns with Charred Corn and Broccoli

105g (1/2 cup) black rice

3 sweet corncobs, husks removed

1 large head broccoli, cut into florets

80ml (1/3 cup) light flavour extra virgin olive oil

1 1/2 cups firmly packed fresh mint and coriander leaves

500g peeled green prawns, tails intact

2 garlic cloves, crushed

1 large lime, rind finely grated, juiced

1 long fresh green chilli, finely chopped

2 teaspoons honey

3 green shallots, thinly sliced

Photographer: Jeremy Simons. Recipe Developer: Katrina Woodman.

Step 1

Cook the rice in a saucepan of boiling water, stirring occasionally, for 24 minutes or until tender. Drain and refresh under cold running water. Drain well.

Step 2

Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels. Combine the broccoli and 1 tbs oil in a bowl. Season. Cook the broccoli, turning often, for 10 minutes or until charred and tender. Chop. Transfer to a large bowl.

Step 3

Finely chop 1/4 cup of the mint and coriander. Coarsely chop half the remaining mint and coriander and reserve. Place the prawns, finely chopped herbs, 1 tbs oil and 1 garlic clove in a bowl and stir to combine. Season and cook, turning, for 3 minutes or until cooked through. Transfer to the bowl.

Step 4

Whisk the lime rind, lime juice, chilli, honey and remaining oil and garlic in a bowl. Season. Add the cooked rice, corn, shallot, reserved chopped herbs, whole herbs and dressing to the broccoli mixture. Toss to combine and divide among bowls.


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