Garlic prawns with Asian puy lentils

Garlic prawns with Asian puy lentils

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

Prep: 15 mins Cook: 20 mins Plus marinating

Easy

Serves 4
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal349
  • fat12g
  • saturates2g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein33g
  • salt1.89g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g raw, peeled tiger prawn, defrosted if frozen
  • 2 red chillies, deseeded and finely chopped
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 large garlic cloves, crushed
  • 2 tbsp oil
  • 200g Puy lentil
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

For the dressing

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • 1 tbsp rice wine vinegar
  • 3 tbsp sesame seed, toasted
  • bunch coriander, leaves roughly chopped

Method

  1. Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.

  2. Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.

  3. To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.

  4. Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
beverleyc
4th Aug, 2008
5.05
Fab! Would never have picked it out myself but my boyfriend spotted it in the magazine. It was delicious and really quick, a perfect light dinner and pretty much entirely 'storecupboard' ingredients. The combination of flavours was delicious with the slightly sweet lentils due to the honey, and the tangy lime mmmmmmm. Will definitely make again.
jbodman
2nd Aug, 2008
5.05
I'd never had puy lentils before and wasn't expecting to like it... however the dish really works together. I used smaller frozen prawns that I thought worked better, only because ti was easier to get a good mix of prawn and lentils on one spoon!
zarasmum
24th Jul, 2008
5.05
This was delicious, a really nice combination of textures and flavours. Will definately make it again.
Frantic Flapjack
16th Jul, 2008
5.05
The picture didn't look too inviting, but the finished dish was great. The whole family loved it. Highly recommended and a great protein hit.
nickim
2nd Jul, 2008
4.05
Just made this its very nice indeed. I made it slightly differently as I used cooked prawns and tinned puy lentils.
juliemcdulie
25th Jun, 2008
Made this last week, it was absolutely fantastic!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?