Herb-Crusted King Prawn with Chayote Squash, Turnip and Pickled Cucumber
- Asiago cheese19 g68 kcal
- Chayote squash1 piece38 kcal
- Cooking spray37 ml327 kcal
- Dried dill weed8 g20 kcal
- Kaffir lime leaf1 bunch16 kcal
- King prawn1 piece14 kcal
- Mustard seed2 g10 kcal
- Pearl barley137 g482 kcal
- Pickled cucumber3 piece14 kcal
- Salt5 g0 kcal
- Turnip2 piece84 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender king prawn paired with chayote squash, turnip and pickled cucumber and pearl barley, finished with kaffir lime leaf and a hit of dried dill weed and mustard seed. 1. Pat the king prawn dry and season with salt, dried dill weed and mustard seed. 2. Heat cooking spray in a heavy pan and braise the king prawn until it develops a deep golden crust, about 9 minutes. 3. Add chayote squash, turnip and pickled cucumber to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Shave asiago cheese over the top just before serving.