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
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.
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.
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.
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.
Hungry for more delicious recipes? Feast your eyes on this moreish spring lamb recipe: Sweet Moroccan Roast Lamb and Carrot Salad.