Garlic Prawn on Puy Lentils

I have been watching a great deal of Master Chef lately and what I always find so interesting is how Asian inspired flavours are influencing western cooking styles more and more. I love Asian inspired food; it’s quick and easy without compromising on flavour and quality.

It also happens to be one of my husband’s preferred cooking styles. What I like about this particular recipe is that it has a fusion feeling that mixes chilli, prawns and lentils. So the next time I manage to have a moment to myself, I am definitely going to give this recipe a try.

www.canderel.co.za 

Ingredients:

• 400g raw peeled tiger prawns, thawed if frozen
• 2 tbsp groundnut oil
• 2 large cloves garlic, crushed
• Zest and juice 1 lime
• 250g Puy lentils
• 2 medium red chillies, seeded and finely chopped
• 1 medium red onion, finely chopped
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or white wine vinegar
• 3 tbsp Canderel Red granules
• 4 tbsp vegetable stock
• 410g can baby corn, drained and cut into quarters
• Small bunch coriander, chopped

Before you Begin:

• Serves: 4
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Per serving: 1953 kJ

Step by step:

1. Put the prawns into a bowl, add 1 tablespoon of the oil, the garlic and lime zest, turn to coat evenly then set aside.
2. Put the lentils in a sieve and rinse under cold water then cook in a pan of simmering water for 20 minutes, or until tender. Meanwhile, heat the remaining oil in a small frying pan, add the red chilli and onion and cook for 1 minute, then take off the heat and stir in the soy sauce, vinegar and Canderel. 
3. Drain the lentils, return to the pan and add the stock and baby corn and heat together. Take off the heat, add the dressing mixture from the small pan, stir into the lentils then cover to keep warm. 
4. Heat a large frying pan until really hot, add the prawns and stir fry for 1-2 minutes until they have turned pink and lightly golden. Add the lime juice and toss together. 
5. Fold the coriander into the lentils, turn onto a hot serving dish and top with the prawns and pan juices.