barbecued-honey-prawns-pineapple-salad

Barbecued Honey Prawns with Pineapple Salad

Total time: 40 minutes

Serves 4

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 cup - Brown rice, uncooked, rinsed  and drained

2 cups - Water

200g - Prawns, peeled with tails intact, cut a slit along the back of each prawn

2 cloves - Garlic, finely chopped

1 tb - Ginger, grated

1 tb - Vegetable oil

½ tb - Honey

2 cups - Pineapple, fresh or tinned, diced

1 - Lebanese cucumber, chopped

4 - Spring onions, thinly sliced

½ cup - Coriander leaves, chopped

UTENSILS

Rice cooker, Frying pan, Chopping board, Knife

INSTRUCTIONS

1. Add the brown rice and water to the rice cooker pot. Close the lid and turn on the rice cooking mode.  When it is done, fluff the rice with the rice paddle.

2. Place the prawns in a small bowl with the garlic, ginger, oil and honey. Toss to coat well.

3. Heat a frying pan over medium-high heat. Cook the prawns on each side until they turn pink and opaque.

4. Combine the pineapple, cucumber, spring onions and coriander in a bowl. Mix well.

5. Serve the salad and rice topped with the prawns.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 277g

Energy (kcal)

333.0

Carbs (g)

47.2

Proteins (g)

16.6

Fats (g)

7.0

Fibre (g)

5.3