
TOASTED SESAME PRAWNS
Ingredients Print
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1⁄4 cup (60 ml) coarsely chopped cilantro
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2 tbsp (30 ml) chopped fresh mint leaves
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2 scallions, coarsely chopped
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1 tbsp (15 ml) chopped fresh ginger
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2 garlic cloves
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1⁄2 tsp (3 ml) red chili flakes (optional)
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3 tbsp + 1⁄2 cup (165 ml) fat-free, low sodium chicken broth
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1 tbsp (15 ml) canola or olive oil
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1 cup (240 ml) coarsely chopped yellow onion
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1 medium red bell pepper, diced
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1 medium yellow bell pepper, diced
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1 1⁄2 tsp (8 ml) toasted sesame oil
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1 lb (450 g) prawns or jumbo shrimp, peeled and deveined
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1⁄4 cup (60 ml) low-sodium soy sauce
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Salt and ground black pepper to taste
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2 tsp (10 ml) toasted sesame seeds, for garnish
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2 cups (480 ml) cooked wild or brown rice
Instructions
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Combine the cilantro, mint, scallions, ginger, garlic, chili flakes and 3 tablespoons of the broth in a food processor. Pulse until the mixture is minced but not pureed. Set aside.
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Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C.
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In a Stir Fry & Paella Pan, heat the canola oil. Add the onion and bell peppers and cook for 5 minutes, or until the vegetables are just tender. Transfer to a bowl and cover with a towel to retain the heat.
- Add the sesame oil to the pan. Add the cilantro mixture and cook for about 1 minute, stirring constantly.
- Add the remaining 1⁄2 cup to broth and bring to a boil. Add the prawns and soy sauce to the pan and cook for 2 minutes or until the prawns are just cooked.
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Return the onion/pepper mixture to the pan and stir for 1 minute to heat through.
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Season with salt and black pepper. Garnish with toasted sesame seeds and serve with warm wild rice.
Serves 4