Lucy Bee’s Turmeric Thai Prawns With Mojito Dressing

Thai Prawns 1

These spiced prawns are dairy, lactose, wheat and gluten-free, so they’re perfect if you’re after a healthy dish that’s still packed with flavour

For the Thai paste:
• 3 garlic cloves
• 1-2 red chillies, to taste (remove seeds for less spice)
• 3-4 tsp. lemongrass paste
• A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, to season
• 1 ½ tsp. Lucy Bee Turmeric Powder
• 2 tbsp. Lucy Bee Coconut Oil, softened/melted plus 1 tsp. extra for cooking
• 150g raw king prawns

For the mojito cream:
• 300g silken tofu, drained
• 1 handful of fresh mint leaves
• 1-2 tsp. Lucy Bee Lucuma Powder
• Juice and zest of 1 lime

For the warmed green salad:
• 60g pea shoots
• 3-4 spring onions, sliced
• 75g tender stem broccoli
• 1 large courgette, ribboned with a peeler
• 80g green beans, halved
• 80g edamame beans
• 75g pomegranate seeds

Thai Prawns-1

For the Thai paste:
1 Add all of the Thai paste ingredients (except for the king prawns) to a blender and blend together to make a paste – it does not need to be completely smooth, it tastes best with a few chunks.
2 Adjust the spice accordingly, to suit your taste. Mix the paste in with the prawns and set aside to marinate for at least 10 minutes in the fridge.

For the mojito cream:
1 In a clean blender, combine all of the mojito cream ingredients and sweeten to taste with Lucy Bee Lucuma Powder. Set this aside in the fridge for later.

For the salad:
1 Put the green beans and tender stem broccoli in a pan of lightly salted boiling water, cook for 4 minutes until the stem of the broccoli is cooked through.
2 Drain and rinse with clean, cold water. Alternatively, steam to cook as required.
3 Meanwhile, heat 1 tsp. Lucy Bee Coconut Oil in a pan, add the marinated prawn mixture and cook for approximately 3-4 minutes on a medium heat, or until cooked through.
4 Take the pan off the heat and set aside to begin assembling the bowl.
5 Start with the pea shoots covering the base of the bowl/plate, followed by curls of the courgette ribbon, a sprinkling of edamame beans, tender stem broccoli, green beans and spring onions.
6 Place half the prawn mixture on both plates on top of the salad and drizzle with the mojito dressing. Finally, top with pomegranate seeds, serve and enjoy.

Recipe courtesy of Lucy Bee, see here for more

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