Home > Recipes > Seared Honey & Lemon Prawns

Seared Honey & Lemon Prawns
( SERVES 4 )

NZ Woman's Weekly

5.0 / 5 FROM 1

Such a classic combination, these prawns make a perfect entrée or light lunch. Add some fresh, chopped chilli for an extra kick.

¼ cup	Oil
400 g	Raw prawn cutlets, (shelled, but tail on)
¼ cup	White wine
¼ cup	Honey
1	Lemon, zest only
1	Spring onion, sliced (I used a red spring onion)
1 Tbsp	Fresh dill
1 cup	Rice
100 g	Salad greens
1	Olive oil
1	Lemon juice
1 to taste	Cracked pepper

Heat the oil in a large frying pan and add the thawed, drained prawns.
Saute for 2-3 minutes so they start to turn pink and colour.
Add the wine and let it evaporate. Add the honey, lemon zest, spring onions and fresh dill.
Toss to combine and cook a further 2 minutes until the prawns are glazed and sticky.
Cook the rice in boiling, salted water for 10-12 minutes until al dente, then drain well and spoon into oiled individual ramekins or moulds and press down firmly to flatten.
Divide the prawns between four plates. Invert the moulds or ramekins and remove the rice.
Serve with greens and a drizzle of olive oil, lemon juice and a little cracked pepper.