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.