Lemon Garlic Butter Prawns

with Quinoa and Asparagus
Lemony, garlicky, buttery prawns. Need we say more?
502 Reviews
Cals 618 · Prot 66 · Carbs 39 · Fat 24
Low-Carb
Try Hello Chef Now
30 min
Lemon Garlic Butter Prawns with Quinoa and Asparagus
Lemony, garlicky, buttery prawns. Need we say more?
502 Reviews
Cals 618 · Prot 66 · Carbs 39 · Fat 24
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Jumbo prawns 7*
300 Grams
Garlic cloves
3 Piece
Shallots
1 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
150 ML
Vegetable stock cube
1 Piece
Salted butter 4*
50 Grams
Black pepper
0.5 Tsp
Vegetables
Small zucchini
2 Piece
Thick asparagus
250 Grams
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
1 Tsp

Allergens

*7 Crustaceans, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook quinoa

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Prep

2 Prep

Peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Chop half of the lemon into slices. Juice the remaining half. Finely chop the fresh parsley. Chop the zucchini and asparagus (remove their woody stems) into batons.
Tip! Hold the asparagus at either end and bend - they should snap right where the woody part begins!
Fry prawns

3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min. Transfer the prawns to a plate, reserve the pan.
Cook veg

4 Cook veg

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the asparagus and zucchini and fry for 3 min, stirring occasionally. Add the shallots and garlic and cook for 2 min. Add the measured water and stock and simmer for 3 min.
Sauce

5 Sauce

Remove the pan from the heat, add the butter, lemon slices, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the prawns to the pan and season with a pinch of black pepper.
Serve

6 Serve

Serve the prawns and vegetables over the quinoa. Garnish with the chopped parsley.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy