Lime & Ginger Prawns with Toasted Quinoa
June 12, 2017 | Serves 2
- 2 Tablespoons of Sesame Oil
- Thumb-size Piece of Fresh Ginger, Peeled
- 2 Cloves of Garlic, Peeled
- 1 Medium Red Chilli
- 4 Spring Onions
- 1/4 Cup of Cashews (35g)
- 1/4 Cup of Quinoa Pops (5g)
- 250g of Prawns
- 1 Tablespoon of Tamari or Soy Sauce
- 1 Lime
These have so much punch and they literally take minutes to make. The toasted quinoa pops and crushed cashews add the best crunch and I love a little heat from the chilli. You can have them as they are as a starter or served over rice or regular quinoa as a seriously comforting main.
Peel and grate the ginger, mince the garlic and finely chop the chili. Crush the cashews with a pestle and mortar (or finely chop them) and add them to a small frying pan on medium heat with the quinoa pops. Toast for about 5 minutes until golden, then set aside.
Add the sesame oil to a large frying pan on medium-high heat. Add in the ginger, garlic and chili and let them sizzle for about a minute. Chop the spring onion and add it in, tossing everything well.
Add in the prawns and toss well. Add in the tamari and squeeze in the juice of the lime. Cook until the prawns are pink and plump, tossing often.
Sprinkle the toasted cashews and quinoa over the prawns, toss gently and serve with fresh lime.