Feeling like something light but different? This dish does not require hours of preparation and it gets you at the very first spoon. Is it the scent of lime? Or the juiciest prawns? Maybe both!
TOTAL TIME: 45 minutes SERVES: 4
INGREDIENTS
400g barley
50g parsley
salt
pepper
Zest of one lime and its juice
6 cleaned king prawns (pat dried)
One clove of garlic (crushed)
Olive oil
100ml Coconut milk
METHOD
Place the barley in a saucepan with abundant salted boiling water. Simmer for 25 minutes(or cook according to pack instructions) until just tender.
Drain and return to the saucepan adding two spoons of olive oil. Mix well and remove from heat.
Start preparing the sauce by adding the parsley to a blender together with the zest of the lime and its juice. Add 100ml of coconut milk a pinch of salt and pepper. Blend until smooth.
Once smooth, place the sauce in a saucepan on a low flame and heat up. Cook low heat for 5 minutes. Keep warm.
In a flat pan heat one spoon of olive oil over high heat. Sprinkle some salt flakes and grate some lemon on the the 6 king prawns. Add the prawns to the pan in the pan with the hot oil and fry on each side for max. 2 minutes, until they look cooked and crispy.
Time to plate! Take a small round bowl and oil it well. Press some barley into it, so that the barley will take a nice round shape. Turn the bowl on a plate and gently lift. Poor then a good amount of hot parsley sauce on the barley and place two king prawns on top.
Repeat for each portion and.. enjoy!
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