Garlic Prawns With Asian Puy Lentils

Ingredients

• 400 g peeled tiger shrimp, raw (defrosted if frozen)
• 2 red chilies, deseeded and finely chopped
• zest and juice 1 lime
• 2 large garlic cloves, crushed
• 2 tablespoons oil
• 200 g puy lentils

FOR THE DRESSING

• 2 tablespoons soy sauce
• 1 tablespoon clear honey
• 1 tablespoon rice wine vinegar
• 3 tablespoons sesame seeds, toasted
• 1 bunch coriander, leaves roughly chopped

Directions

1. 1

   Place the prawns in a shallow dish.

2. 2

   Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.

3. 3

   Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.

4. 4

   To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.

5. 5

   Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil.

6. 6

   Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.