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Harissa-butter prawns with wild rice and broccolini salad

Name: Harissa-butter prawns with wild rice and broccolini salad
Ingredients: 16 extra-large prawns; 100g butter, melted; 1½ tbs harissa (or other chilli paste); 1 tbs soy sauce; Juice of 2 limes; 2 bunches broccolini, trimmed; 6 spring onions, trimmed, plus extra thinly sliced, to serve (optional); 2 tbs rice bran oil; 2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions; ¼ bunch coriander, chopped

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https://healthimprovements.info/recipes/harissa-butter-prawns-wild-rice-broccolini-salad/y0ps90wv — Harissa-butter prawns with wild rice and broccolini salad

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by Hayden Quinn

Feb 10, 2019

“Harissa butter packs so much flavour and it’s equally good with barbecued meats." – Hayden Quinn

16 extra-large prawns
100g butter, melted
1½ tbs harissa (or other chilli paste)
1 tbs soy sauce
Juice of 2 limes
2 bunches broccolini, trimmed
6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
2 tbs rice bran oil
2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
¼ bunch coriander, chopped

Method

1.

Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.
2.

Heat a barbecue or grill pan to medium-high heat.
3.

Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
4.

Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
5.

Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
6.

Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.