Spicy Prawns With Lime, Farro & Coriander

Spicy Prawns With Lime, Farro & Coriander
Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 6.84 dollar
Difficulty level: 2 out of 4

13 Ingredients

Number of servings
4
  • 175grams farro
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2tablespoons olive oil
  • 3 cloves garlic, crushed
  • 450grams prawns, peeled and deveined
  • 2 tomatoes, diced
  • 1/2teaspoons chilli flakes
  • 1 avocado, pitted and diced
  • 150grams baby plum tomatoes, halved
  • 1/4 cup lime juice
  • 2 lemons, halved (to serve)
  • 1tablespoons coriander leaves, finely chopped

Nutrition per serving

1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
29.5grams
Fat
18.0grams
Carbs
35.5grams
Sugars
8.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This refreshing dish makes an ideal supper, marrying luscious prawns with creamy avocado, sweet baby plum tomatoes, and nutty farro. The chilli flakes and lime juice add just the right amount of piquancy.

Method

Step 1 of 3

Place the farro in a large, lidded saucepan. Pour over 560ml of water and add 1/2 teaspoon salt. Bring to the boil over a medium heat. Then reduce the heat to medium-low, cover, and cook for 50-60 minutes, until tender. Remove from the heat, drain any remaining water, and transfer to a large bowl. Set aside.

Step 2 of 3

Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Add the garlic and cook for about 1 minute, stirring, until fragrant. Then add the prawns, tomatoes, and chilli flakes and stir well. Cover and cook for about 10 minutes or until the prawns are pink and cooked through. Season to taste and remove from the heat.

Step 3 of 3

Add the avocado, baby plum tomatoes, and coriander to the farro. Mix well to combine. Drizzle over the lime juice and toss lightly to coat. Taste and adjust the seasoning and divide evenly between four plates. Top with the spicy prawns and serve hot with the lemons or limes, if using.

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