Late Night Coriander Prawns
Last night I had a bunch of stuff to get that involved traipsing about shopping malls, a watering can for my new balcony garden, a water jug/bottle for the fridge, a very handy half priced microplane grater (on sale at Victoria’s Basement now)!…. Nights like this I want to have dinner at home but know that it’s got to be quick and simple or it won’t get done and I’ll end up eating take away and feeling guilty.
In order for deliciousness to emanate from your kitchen you must be well stocked with random items. I always have coriander, mint and parsley in the fridge as I’m a total herb fiend. With this trio I always feel there’s endless possibilities with flavour. (In fact I am growing all three on my balcony now, along with loads of chillies and basil). So I always, always have them in the fridge and burghul (cracked wheat), couscous or other random grains in the cupboard. I was meaning to get quinoa, and went into the grain aisle in the supermarket the other day, and then had a total blank about why I was there. So no quinoa on this occasion.
Handy tip: Freeze your ginger. I always buy too much ginger, and it used to get manky then I would feel bad for wasting it. My new discovery: wrap it well in foil and freeze. If you grate it while it’s still frozen it’s so much easier and you get more out of it. I tested this out last night with the new microplane grater and it worked a treat.
Making up recipes is an art not a science, so use your imagination and what you’ve got hanging around. The only thing I bought for this was fresh green prawns. The salad should feed four comfortably as a side and then throw in pretty much any protein you want. I had 10 prawns for myself cause I’m a piggy. This is a sort of a stir fry, so do all your prep before you turn anything on, as it’s fairly quick once you get cooking. The only thing with this salad is if your burghul or whatever grain you’re using is still warm the veggies might get a bit soggy, so leave the burghul to cool or prepare it early so it’s cool when you need it. I am eating the left over salad today with a can of tuna. Glamourous, huh?
Coriander Prawns and Burghul salad
- Bunch of coriander roots – cleaned, finely chopped
- Your chosen protein
- An inch of ginger, peeled, finely chopped/grated
- 1 birdseye chilli, finely chopped
- 1 large, or two smaller, cloves of garlic
- 1 tsp grapeseed oil
- 1/2 cup burghul
- 1/2 bunch of parsley, finely chopped
- 1/2 bunch of coriander, finely chopped
- 1/2 bunch of picked mint leaves, finely chopped
- 1/2 medium zucchini, halved and sliced not too thinly
- 1/2 medium-large capsicum any colour
- 1 leek (I had one languishing, or onion) Finely sliced
- 1 cob of corn, kernels sliced off
- 1 tbs Olive oil
- Juice of 1 lemon or lime
- Salt and pepper
Place the burghul in a heat proof bowl, and pour over one cup of boiling water, cover with glad wrap and set aside.
Finely chop the coriander, chilli, ginger and garlic
Peel and de-poo-tube your prawns
Prepare all the vegetables.
Once your ready, throw the garlic/ginger/chilli/coriander root in a large frypan/wok with the grapeseed oil, until fragrant and sizzling.
Throw in your prawns/protein and cook through, then set aside.
Keeping the pan hot, throw in the rest of the veggies and stir fry until cooked through but still bitey.
Once the veggies are done, mix them through the cooled burghul, along with fresh chopped herbs.
To make the dressing, mix the lemon juice with the oil in a small jar with salt and pepper and shake vigorously then pour over the salad and mix through.
Divide the salad up and serve topped with your prawns with a squeeze of lemon.