July 2017 Recipe of the Month: Sesame Prawns

Recipe from "Big Green Egg"

1/4 cup coarsely chopped cilantro
2 tbsp chopped fresh mint leaves
2 scallions, coarsely chopped
1 tbsp chopped fresh ginger
2 garlic cloves
1/2 tsp red chili flakes (optional)
3 tbsp + 1/2 cup fat-free, low sodium chicken broth
1 tbsp canola or olive oil
1 cup coarsely chopped yellow onion
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 1/2 tsp toasted sesame oil
1 lb prawns or jumbo shrimp, peeled and de-veined
1/4 cup low-sodium soy sauce
Salt and ground black pepper to taste
2 tsp toasted sesame seeds, for garnish
2 cups cooked wild or brown rice

1) Combine the cilantro, mint, scallions, ginger, garlic, chili flakes and 3 tablespoons of the broth in a food processor. Pulse until the mixture is minced but not pureed. Set aside.

2) Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C.

3) In a stir fry & paella pan, heat the canola oil. Add the onion and bell peppers and cook for 5 minutes, or until the vegetables are just tender. Transfer to a bowl and cover with a towel to retain the heat.

4) Add the sesame oil to the pan. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the remaining 1/2 cup to broth and bring to a boil. Add the prawns and soy sauce to the pan and cook for 2 minutes or until the prawns are just cooked. Return the onion/pepper mixture to the pan and stir for 1 minute to heat through.

5) Season with salt and black pepper. Garnish with toasted sesame seeds and serve with warm wild rice.

Serves 4