Name: Prawn and zucchini with minted pilaf
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 uncooked medium prawns (shrimp) (1kg); 60 gram butter; 1 tablespoon olive oil; 1 white onion (150g), chopped finely; 2 clove garlic, chopped finely; 1 fresh small red chilli, chopped finely; 1 1/2 cup (300g) white long-grain rice; 1 teaspoon finely grated lemon rind; 1/4 cup (60ml) dry white wine; 1 1/2 cup (375ml) hot fish stock; 3 zucchini (360g), grated coarsely; Minted lemon dressing; 2 lemons (280g), peeled, segmented; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1/4 cup (60ml) olive oil

Ingredients

20 uncooked medium prawns (shrimp) (1kg)

60 gram butter

1 tablespoon olive oil

1 white onion (150g), chopped finely

2 clove garlic, chopped finely

1 fresh small red chilli, chopped finely

1 1/2 cup (300g) white long-grain rice

1 teaspoon finely grated lemon rind

1/4 cup (60ml) dry white wine

1 1/2 cup (375ml) hot fish stock

3 zucchini (360g), grated coarsely

Minted lemon dressing

2 lemons (280g), peeled, segmented

1 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

1/4 cup (60ml) olive oil

Method

1.Shell and devein prawns, leaving tails intact; refrigerate.

2.Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add rice, rind and wine; cook until liquid has evaporated. Stir in hot stock, bring to the boil. Reduce heat to low, stirring; cook, covered, 10 minutes.

3.Meanwhile, to make minted lemon dressing, process ingredients until chopped finely. Season to taste.

4.Stir zucchini into rice mixture; top with prawns. Cover; cook 5 minutes. Remove from heat; stand, covered, 5 minutes.

5.Serve pilaf drizzled with dressing.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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