Prawns With Brown Rice Vermicelli
Prawns are low in calories and high in iron. It also increases the production of red blood cells which is beneficial if you’re very active.
This dish was meant to have lemon grass, but I didn’t have any at the time so didn’t marinate it like in a bag with fish sauce. I also always buy frozen prawns from Woolies because it allows me to use a few and then I can then re-seal the bag and freeze the rest.
The brown rice vermicelli that I used in this dish can be bought at Dischem from the food section. It’s relatively inexpensive.
Ingredients
100 g brow rice vermicelli
24 prawns
2 minced garlic
1 red chili, sliced (omit if you don’t want the spice)
1 tbsp ginger, grated
4 lime leaves
juice of 2 limes
1 tbsp olive oil
1/2 cup frozen corn
1/3 Broccoli, florets
Sugar snap peas, a handful
1 carrot, cut in rounds
1/4 cup coriander
2 tbsp thyme
salt to taste
1/8 cup teriyaki sauce
Method
Heat olive oil in the pan on high heat.
Add thyme, lime leaves, chili and garlic - let it sizzle.
Defrost the prawns for 1 minute in the microwave. Strain the water out.
Place them into the pan and let them sear in each side for 1 minute.
Add lime juice and teriyaki sauce to the pan and cover the prawns with a splatter lid. Lower heat to medium and let it cook for no longer than 2 minutes.
Scoop the prawns from the pan and set it aside. Return the pan to the stove and add a tiny amount of oil.
At this time, soak your vermicelli in cold water.
Using the same pan, pan fry your vegetables quickly and then add the prawns.
Salt to taste.
Strain vermicelli and coat it with a tiny amount of olive oil before placed it in a serving bowl.
Add your prawns and vegetables to the top and garnish with fresh coriander.
Serve with fresh lemon/lime quarters.
