Lemon, honey and ginger prawns with wild rice and quinoa.

If you like a sweet and sour combo then you’ll love this recipe. Quick, easy and cheap to make it’s a great mid-week meal  suitable for the whole family.

Lemon, honey and ginger prawns
Lemon, honey and ginger prawns

Ingredients

  • 400g of raw prawns
  • A selection of veg to stir fry (I’ve used sugar snap peas, yellow pepper, baby corns and courgette)
  • 100g wild whole grain rice
  • 100g red quinoa
  • 1 lemon
  • 2 inch cube of fresh ginger chopped finely
  • 2 tbsps honey
  • 1 organic Kalo vegetable stock cube
  • 1 tbsp coconut oil
  • Pinch of salt.

Cooking method

  1. Simmer the rice and quinoa in the vegetable stock for 10/15 minutes, drain and set aside
  2. While the rice is cooking add the juice from the lemon into a pan with the ginger and honey.
  3. Bring the mixture to the boil then simmer for 3 minutes then set aside. 
  4. In a frying pan cook the prawns in half the coconut oil and add the salt before transferring them to a hot wok. 
  5. Add your vegetables (I made courgetti from my courgettes) and pour in the sauce.
  6. With the remaining coconut oil stir fry the prawns and vegetables for a few minutes then add the cooked rice and quinoa.
  7. Serve immediately. 

Preparation time: 5 minutes

Cooking time: 30 minutes (including rice/quinoa cooking time)  

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