Lone Star Executive Chef Johnny Phillips shares his secret recipe for Garlic and Chilli Prawns with Verjuice, Lime and Coriander Butter.
10 White tiger prawn cutlets (21-25g)
1 tsp freshly chopped garlic
1 tsp freshly chopped red chilli
1 tblsp roughly chopped fresh coriander
30g of butter
30mls olive oil
½ fresh lime
20mls of verjuice
Flakey sea salt and NYC pepper to taste
1 Heat olive oil in a pan. Add prawns, chilli and garlic and cook for 2 to 3 mins while continuously tossing the prawns in the pan to ensure an even coating of garlic and chilli. The garlic and chilli should slightly caramalise and stick to the prawns.
2 Deglaze the pan with the verjuice and then toss in the butter. Remove from heat and finally add the fresh coriander.
3 Season to taste and arrange the prawns around the basmati rice and poor the sauce over the prawns. Garnish with fresh lime.
1 cup basmati rice
2 1/4 cups of water
Pinch of salt
1 Place rice in the pot with the water and bring to the boil and then reduce to a simmer until most of the water has been absorbed.
2 Remove from heat, cover and allow to steam dry for approx 30mins.
3 To serve – Using a cup run a little hot water in it first and then firmly pack the basmati rice into the cup. Reheat in microwave for approx 1 min and turn the rice out onto the middle of the plate.
FREE GLASS OF WINE WITH EVERY MEAL PURCHASED
Valid until 31 October 2009. This voucher entitles the bearer to one complimentary glass of Wither Hills Sauvignon Blanc when any classic Lone Star meal is ordered in participating Lone Star cafés in New Zealand.
One voucher per person per day, not valid with any other offer and must be of legal drinking age. Voucher cannot be exchanged for cash, and may not be used in conjunction with any other promotional offer.
Please print recipe to use as voucher.