Tamarind prawns with lemon green beans

Fri, 28 September 2018

INGREDIENTS:

·         180g fine green beans

·         1 lemon, zest and juice

·         20g peanuts, toasted and chopped

·         2 tsp olive oil

·         2 garlic cloves, peeled and crushed

·         1/2” piece of ginger, peeled and crushed

·         1 tbsp tamarind paste

·         130g raw king prawns

·         125g cous cous

·         1 tbsp sultanas

·         1 tbsp chopped coriander

·         1 tsp sesame seed, toasted

·         1 knob butter

METHOD:

·         Cook the beans in a pan of boiling salted water for 3 – 4 minutes until tender.

·         Drain and transfer to a warm bowl.

·         Sprinkle with the lemon zest and peanuts.

·         Heat 2 tsp of olive oil in a pan on a medium heat.

·         Add the garlic and ginger and cook for 3 - 4 minutes, until fragrant.

·         Turn the heat up high and add the prawns. Remove the garlic.

·         Cook for 3 - 4 minutes until the prawns turn pink and are cooked through. Turn half way. Ideally the prawns should now be golden in colour.

·         Stir in the tamarind paste and cook for 1 min.

·         Transfer from the pan.

·         Cook the cous cous according to the pack instructions and stir through the sultanas and chopped coriander.

·         Sprinkle the prawns with the sesame seeds and serve with the beans and grains.