Premier Chilli-Lime Prawns & Sesame Greens

• While rice is cooking, slice baby broccoli in half, 
lengthways. Trim pea pods. Finely chop garlic.
• Zest lime to get a good pinch, then slice into 
wedges. Finely chop long chilli (if using).
• Remove centre veins from makrut lime leaves, then 
very finely chop.
TIP: The makrut lime leaves are fibrous so you want to 
cut them into small pieces!  

• In a medium bowl, combine chilli, lime zest and 
half the garlic. Season with salt and pepper, then 
add tail-on prawns, tossing to coat. Set aside. 

• Heat a large frying pan over medium-high heat with 
a drizzle of olive oil. Cook baby broccoli, tossing, 
until slightly softened, 4 minutes.
• Add pea pods and mixed sesame seeds and cook 
until tender, 2-3 minutes.
• Transfer to a plate and cover to keep warm. 

• Heat a small saucepan over medium-high with a 
drizzle with olive oil, add ginger paste, makrut 
lime leaves and the remaining garlic. Cook, stirring 
until fragrant, 1 minute.
• Add coconut milk, the brown sugar and fish sauce 
& rice vinegar mix. Cook, stirring occasionally, until 
slightly reduced, 3-4 minutes.
• While the sauce is cooking, return frying pan to 
medium-high heat with a drizzle of olive oil and 
the butter. Cook prawns, tossing, until pink and 
starting to curl up, 3-4 minutes.
• Remove pan from the heat, then add a squeeze of 
lime juice.