Garlic prawns with Asian puy lentils

30-60 minutes 4 servings 400 kcal or less clear honey lentil lentils lime limes mains prawns puy lentils red chilli red chillies rice wine vinegar sesame seed sesame seeds soy sauce tiger prawns

N/A

Source

Ingredients

400g raw, peeled tiger prawn , defrosted if frozen

2 red chillies , deseeded and finely chopped

zest and juice 1 lime

2 large garlic cloves , crushed

2 tbsp oil

200g Puy lentil

2 tbsp soy sauce

1 tbsp clear honey

1 tbsp rice wine vinegar

3 tbsp sesame seed , toasted

bunch coriander , leaves roughly chopped

Method

Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.

Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.

To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.

Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.