Mexican vanilla prawns
6
Points®
Total time: 1 hr • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Don’t just save fragrant vanilla pods and seeds for baking sweets, they also enhance the flavour of this savoury dish. A vanilla sauce takes these prawns to a whole new level of yum.
Ingredients
Raw peeled prawns
500 g, (buy 1kg whole prawns) peeled, deveined, tails on
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Vanilla bean
1 whole, split, seeds scraped
Rice, white, dry
¾ cup(s), (150g)
Olive oil
1 tbs
Chicken stock
1 cup(s), salt reduced
Baby spinach
50 g, finely chopped
Fresh coriander
½ cup(s), finely chopped
Green shallot(s)
1 tbs, finely chopped
Lime(s)
1 medium, (wedges, to serve)
Instructions
1
Combine the prawns, onion, garlic and vanilla pod and seeds in a medium bowl. Set aside for 15 minutes to marinate.
2
Meanwhile, cook the rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain.
3
Heat the oil in a large frying pan over high heat. Cook the prawn mixture, tossing, for 4 minutes or until the prawns curl and change colour. Transfer the prawns to a bowl and cover loosely to keep warm. Add the stock to the pan and bring to the boil. Cook for 4-5 minutes or until the sauce is reduced by half. Remove and discard the vanilla pod. Return the prawns to the pan and toss until heated through.
4
Stir the spinach, coriander and shallot through the rice. Season with salt and pepper. Serve with the prawns, sauce and lime wedges.
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