Bonzai Prawns

Name: Bonzai Prawns
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 cups julienned Bermuda red onions; 2 cups diced tomatoes; 6 cloves garlic, minced (2 tablespoons); 1/4 cup chopped fresh Italian flat-leaf parsley, plus sprigs for serving; Salt and freshly ground black pepper; 4 tablespoons sweet butter (unsalted); 1 cup white wine; 6 cups cooked basmati rice; Wild rice and whole grains added to mixture as per personal preference; 16 to 24 prawns, peeled and deveined; Pineapple brochette, for serving; Lemon, for serving

Recipe courtesy of Steve Myddleton and Paul Fenton

Watch how to make this recipe.

Bonzai Prawns

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

560

Total Fat

13

Saturated Fat

8

Carbohydrates

88

Dietary Fiber

6

Sugar

10

Protein

13

Cholesterol

68

Sodium

1371

Total: 15 min
Prep: 10 min
Cook: 5 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

560

Total Fat

13

Saturated Fat

8

Carbohydrates

88

Dietary Fiber

6

Sugar

10

Protein

13

Cholesterol

68

Sodium

1371

Total: 15 min
Prep: 10 min
Cook: 5 min

Ingredients

2 cups julienned Bermuda red onions

2 cups diced tomatoes

6 cloves garlic, minced (2 tablespoons)

1/4 cup chopped fresh Italian flat-leaf parsley, plus sprigs for serving

Salt and freshly ground black pepper

4 tablespoons sweet butter (unsalted)

1 cup white wine

6 cups cooked basmati rice

Wild rice and whole grains added to mixture as per personal preference

16 to 24 prawns, peeled and deveined

Pineapple brochette, for serving

Lemon, for serving

Directions

Saute the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and saute for 30 seconds. Add white wine, cover for 2 minutes.
Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat-leaf parsley and lemon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Paul Fenton and Steve Myddleton, Feastro the Rolling Bistro, Vancouver, Canada