Lemongrass & lime prawns with broccoli rice
500g broccoli, finely chopped
10cm stick fresh lemongrass, finely chopped
500g shelled uncooked medium-size king prawns
1 tbsp finely grated lime rind
2 tbsp lime juice
2 tbsp finely chopped fresh coriander
2 green onions, thinly sliced
2 limes, halved
Process broccoli, in batches, until finely chopped and resembles rice grains.
Blanch in a medium saucepan of boiling water for 20 seconds; drain.
Spread on paper towel to dry; season to taste.
Cover to keep warm.
Melt butter in a large frying pan over medium heat; cook lemongrass, stirring, for 1 minute or until fragrant. Increase heat to high, add prawns and half the rind.
Cook, stirring, until prawns change colour.
Remove from heat; stir in juice and coriander.
Top broccoli rice with prawn mixture, remaining rind and the green onion.
Serve with lime halves.