Wine Braised Prawns and Forbidden Rice

Something exotic to do with prawns, with some aromatic Australian flavours.  Forbidden Rice, like Squid Ink pasta  (also great with this dish), adds such a deep earthy note, and special presentation.  And so simple to make!

Wine Braised Prawns with Forbidden Rice

Serves 4

Forbidden Rice Salad

1 1/2 cups forbidden (black) rice

½ teaspoon Mountain Pepper

½ teaspoon Lemon Myrtle (See note) or Kaffir Lime

1 cup white wine (I like Sparkling)

2 cups salted water or stock

1 cup shitake mushrooms, sliced

8 – 10 leaves mint, slivered

8 – 10 leaves basil, slivered

½ cup fresh or frozen green peas

8 spears asparagus julienne lengthways

8 snow peas, julienne lengthways

1 tablespoon olive oil

Juice of 1/2 lime

Braised Prawns

¼ cup extra virgin olive oil

12 large raw prawns

½ cup white wine

Juice of 1 lime

1/2 teaspoon lemon myrtle or Kaffir Lime

To make the rice, place rice in a large heavy based saucepan over medium high heat and shake pan until rice is warm.  Add spices and wine and turn heat to medium.  Cook, stirring occasionally until liquid is nearly absorbed, then add stock or water a cup at a time and cook until just tender, about 20 minutes.  In the last 5 minutes, add the mushrooms.

Blanch or parboil the asparagus, snow peas and refresh in iced water, Drain and set aside...   Drain the rice well, rinse lightly, and transfer to a bowl. Combine the mint, basil, oil and lime and mix through the rice with the vegetables. Set aside.

To braise the prawns, heat 1 tablespoon of the oil in a non-stick pan and add the bugs.  Cook a minute then add the wine, cover and steam on medium heat for 2 – 3 minutes or until just tender. Whisk the remaining oil and lime juice with the Lemon Myrtle.

Spoon rice onto dishes, top with the prawns and spoon over the dressing.  Top with a Wattle seed Parmesan crisp, if desired.

(To make the Wattle seed Parmesan Crisp, combine ½ cup shredded Parmesan with a pinch Wattle seed and Mountain Pepper.  To make the Wattle seed crisps, place long mounds on a preheated non-stick pan, spread to a thin layer and cook over medium heat and melted until the edges are browned, turn over then transfer to paper towels and allow to set and cool.

Chefs Notes:

The spices and honeys used in this recipe are native Australian and available in the USA through the following:

Cavallari Gourmet, 1954 West SR 426, Orlando, FL, 32765, 407 365 8000

On-line at http://www.globalgourmetselect.com/shop-for-herbs/

Spices

Wattle seed - chicory, coffee, and hazelnut

Mountain Pepper – lemony, herbaceous pepper

Lemon Myrtle – ground leaf – Lemon Peel, Kaffir Lime and pepper.