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Bonzai prawns

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
200g red onions, julienned
Pineapple brochette for serving
24 prawns, peeled and deveined
500g white rice, uncooked and mixed with wild rice if desired
250ml white wine
4 tbsp unsalted butter
Handful flat leaf parsley, chopped
6 cloves garlic, minced
250g tomatoes, diced
Lemon for serving

Saute the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and saute for 30 seconds. Add white wine, cover for 2 minutes.

Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat-leaf parsley and lemon.

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Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

S1:E6
22mins

A Taste Of Travel

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

S1:E5
22mins