Tag Archives: prawns

Basil and Coconut Prawns with Green Tea Noodles

Even though I like to think of our mid week meals as fairly diverse, somewhere between meat, fish and the odd vegetarian option, I find myself all too often at a loss for new and interesting healthy dinner ideas. Alas, enter the humble prawn. Low in fat, high in protein, rich in vitamin E, zinc and iron and too easily over looked by your truly. In this recipe prawns are the headliners, flavoured with coconut, lime, basil and honey, this tropical delight is as fast and simple as it is delicious xx

Basil and Coconut Prawns with Green Tea Noodles
Inspired by EatFitFood 

Serves 2
12 good sized green prawns – pealed + deveined
green tea noodles (available at health food stores / Asian food stores)
1 teaspoon coconut oil
1 cup carnation coconut milk
Zest and juice of 1 lime
1 teaspoon honey
handful of toasted desiccated coconut
1 chopped red chilli (optional)
handful chopped fresh basil

1. Cook green tea noodles as per pack. Drain, rinse and set aside.

2.  In a small mixing bowl combine coconut milk, honey, lime zest and juice, whisk to combine. Add the prawns and allow to marinate from 1 to 3 hrs refrigerated.

3. In a small skillet heat 1 teaspoon coconut oil. Remove the prawns from marinate (reserving the mixture), chargrill for approx 1 minute on either side or until just cooked through but not over cooked. In the meantime in a small saucepan heat the marinate mixture, bring to the boil then allow to simmer for approx 4 minutes.

4. Divide the green tea noodles between 2 plates, top with the chargrilled prawns, toasted coconut, basil and chilli (if using) then drizzle with the sauce to serve.




Summer Prawn and Pea Spaghetti

Summer Prawn and Pea Spaghetti

Monday night, a huge bag of peas in the fridge (since someone mistook sugar snap peas for peas), summer rain, some nights just call for pasta. As I shelled an endless bag of peas, my little one sat in her high chair beside me watching in awe, hopefully a prelude to one day shelling peas together. Certainly a prelude to a Summer Prawn and Pea Spaghetti. Light, comforting and absolutely delicious xx


1 1/2 cups of shelled peas
2 tablespoons and 1 teaspoon olive oil
1/2 cup of shredded leek
12 shelled uncooked prawns
1 small garlic clove
2 tablespoons pine nuts lightly toasted
sprinkle of Parmesan cheese
salt and pepper to taste
350g wholemeal / durum wheat semolina spaghetti
1 handful mint leaves

Firstly, blanch the peas. 2 minutes in boiling water, drain then place directly into an ice cold bowl of water. Cook pasta as per instructions. Then, in a blender, combine 1/2 cup of peas, garlic, pine nuts, 2 tablespoons olive oil and Parmesan, blend until a smooth pesto paste forms. In a large non stick pan, heat 1 teaspoon olive oil and saute leeks for 2 minutes, add prawns and cook for 3 to 4 minutes or until they turn red.

Once pasta is cooked, drain and keep 1 cup of cooking water. Return pasta to the pot, add pea mixture, prawns and leeks and mix together. Add water to achieve desired consistency. Garnish with mint (and chilli), add salt and pepper to taste, serve and enjoy xx

Summer Seafood Stew

We were a little lost for dinner ideas Sunday evening. Two events changed that. Firstly, at our local fish shop, the delivery of a fresh batch of mussels right before our eyes. Secondly, the down pour of summer rain. The inspiration (and excuse) for a cosy night in and a light Summer Seafood Stew.

Summer Seafood Stew
Recipe by Mummyknows


800 grams Mussels
10 shelled prawns
1 tablespoon olive oil
1 large shallot diced
1 clove of garlic minced
1 punnet of cherry tomatoes
1 can diced tomatoes
2 cups vegetable stock
1 cup of ros’e wine (or white wine)
1 bunch of flat leaf parsley
Salt and pepper to taste
1 cup Basmati Rice


Pierce the skin of each cherry tomato then blanch in boiling water for 5 minutes or until the skin begins to peel. Set aside and allow to cool then remove the skin. In a large saucepan heat the olive oil then saute the shallots and garlic for approx 8 minutes or until translucent and golden. In the meantime in a separate pot cook the Basmati rice as per instructions on pack. Add the cherry tomatoes and stir for one minute. Add the canned tomatoes, wine and stock and simmer for 10 minutes.

Add the mussels, cover with a lid and cook for a further 5 to 10 minutes or until the mussels have opened. Lastly add the prawns and cook until they change colour to a red tone, sprinkle with parsley salt and pepper. Serve over a bed of basmati rice. xx