Coriander-Root and Lime Grilled Prawns with Charred Brassica Roots
Coriander-root and lime grilled prawns served with charred brassica roots, fresh herbs and a vibrant lime dressing, with home-cook and vegetarian variations.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 318kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Non-Reactive Container, for marinating
- 1 Mortar and Pestle or Processor
- 1 Saucepan, for blanching roots and cores
- 1 Bowl, for dressing
- 1 Grill
Ingredients
Coriander-Root and Lime Prawns
- 600 g Raw King Prawns, peeled and deveined with tails attached (1 lb 5 oz)
- 20 g Fresh Coriander Roots, thoroughly washed and finely chopped (¾ oz)
- 3 each Garlic Cloves, finely chopped
- 3 g White Peppercorns, lightly crushed (½ tsp)
- 2 each Limes, finely grated zest
- 45 ml Fresh Lime Juice 1½ fl oz
- 30 ml Fish Sauce 1 fl oz
- 15 g Palm Sugar, finely grated (½ oz)
- 30 ml Groundnut Oil 1 fl oz
- 5 g Fine Sea Salt 1 tsp
Charred Brassica Roots
- 500 g Brassica Roots, scrubbed, peeled and cut into 8cm batons (1 lb 2 oz)
- 20 ml Groundnut Oil ⅔ fl oz
- 15 ml Fish Sauce ½ fl oz
- 15 ml Fresh Lime Juice ½ fl oz
- 5 g Palm Sugar finely grated (1 tsp)
- 2 g Fine Sea Salt ⅓ tsp
Lime and Herb Dressing
- 30 ml Fresh Lime Juice 1 fl oz
- 20 ml Fish Sauce ⅔ fl oz
- 10 g Palm Sugar, finely grated (⅓ oz)
- 15 ml Groundnut Oil ½ fl oz
- 15 g Fresh Coriander Leaves, roughly chopped (½ oz)
- 10 g Fresh Mint Leaves, roughly torn (⅓ oz)
- 10 g Spring Onion, finely sliced (⅓ oz)
- 1 each Red Chilli, deseeded and finely sliced
To Finish
- 1 each Lime, cut into wedges
- 10 g Fresh Coriander Leaves ⅓ oz
- 5 g Fresh Mint Leaves ⅙ oz
Instructions
- Place the coriander roots, garlic and white peppercorns in a mortar and pound to a smooth paste.
- Add the lime zest, lime juice, fish sauce, palm sugar, groundnut oil and salt. Mix thoroughly until the palm sugar has dissolved and the marinade is evenly combined.
- Place the prawns in a non-reactive container and add the marinade. Turn the prawns until evenly coated, cover and refrigerate for 20–30 minutes. Do not marinate for longer than 45 minutes, as the lime juice will begin to alter the texture of the prawns.
- Bring a saucepan of lightly salted water to the boil. Add the prepared brassica roots and blanch for 3–5 minutes, depending on their thickness, until beginning to soften while retaining a firm centre.
- Drain the roots thoroughly and refresh briefly in iced water. Drain again and dry well.
- Combine the groundnut oil, fish sauce, lime juice, palm sugar and salt. Add the blanched brassica roots and turn until evenly coated.
- To prepare the dressing, combine the lime juice, fish sauce and palm sugar in a bowl. Stir until the palm sugar has dissolved.
- Whisk in the groundnut oil, then fold in the coriander, mint, spring onion and red chilli. Reserve at room temperature until required.
- Preheat a charcoal grill, plancha or heavy ridged grill pan until very hot.
- Arrange the brassica roots over direct heat and grill for 2–3 minutes on each side until lightly charred and heated through.
- Transfer the roots to a tray and spoon over half of the lime and herb dressing.
- Remove the prawns from the marinade and allow the excess marinade to drain.
- Arrange the prawns in a single layer on the hot grill. Cook for approximately 1½–2 minutes on each side, depending on their size, until lightly charred, opaque and just firm.
- Remove the prawns from the heat and spoon over a small amount of the remaining dressing.
Presentation
- Arrange the charred brassica roots across the centre of each warm plate.
- Place the grilled prawns over and around the roots, allowing the natural charred surfaces to remain visible.
- Spoon over the remaining lime and herb dressing and finish with fresh coriander leaves, mint leaves and a lime wedge.
- For sharing or buffet service, arrange the brassica roots on a long platter and place the grilled prawns in overlapping rows. Spoon the dressing evenly over the prawns immediately before serving.
Notes
Fresh coriander root has a deeper, earthier flavour than the stalks or leaves and should be washed thoroughly. When unavailable, substitute 30g of the lower coriander stalks.
Brassicas are vegetables from the cabbage family, including broccoli, cauliflower, cabbage, kale and Brussels sprouts. This recipe uses edible roots, stalks and cores that might otherwise be discarded.
Professional Version
Use firm, supplier-sourced brassica roots, stems or cores. Peel generously and remove any woody or fibrous sections before blanching.
Home-Cook Version
Use an equal weight of peeled broccoli stalks or cauliflower cores. Cut into uniform batons and blanch until just tender.
Vegetarian Version
Omit the prawns and replace the fish sauce with light soy sauce or a vegetarian alternative. Use 400g drained Butter Beans, cooked Green or Puy Lentils, grilled Halloumi, or a combination. Warm beans or lentils with the roots and dressing; grill the Halloumi separately.
Keep the roots, stalks and cores recognisable to preserve the sustainability message.
Cook the prawns immediately before service. The brassica roots may be blanched in advance, chilled and grilled to order.
When using wooden skewers, soak them in cold water for 30 minutes and thread the prawns loosely for even cooking.
Nutrition
Calories: 318kcal | Carbohydrates: 19g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 2834mg | Potassium: 737mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1705IU | Vitamin C: 129mg | Calcium: 172mg | Iron: 2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Coriander-Root and Lime Grilled Prawns with Charred Brassica Roots
Coriander-root and lime grilled prawns served with charred brassica roots, fresh herbs and a vibrant lime dressing, with home-cook and vegetarian variations.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 318kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Non-Reactive Container, for marinating
- 1 Mortar and Pestle or Processor
- 1 Saucepan, for blanching roots and cores
- 1 Bowl, for dressing
- 1 Grill
Ingredients
Coriander-Root and Lime Prawns
- 600 g Raw King Prawns, peeled and deveined with tails attached (1 lb 5 oz)
- 20 g Fresh Coriander Roots, thoroughly washed and finely chopped (¾ oz)
- 3 each Garlic Cloves, finely chopped
- 3 g White Peppercorns, lightly crushed (½ tsp)
- 2 each Limes, finely grated zest
- 45 ml Fresh Lime Juice 1½ fl oz
- 30 ml Fish Sauce 1 fl oz
- 15 g Palm Sugar, finely grated (½ oz)
- 30 ml Groundnut Oil 1 fl oz
- 5 g Fine Sea Salt 1 tsp
Charred Brassica Roots
- 500 g Brassica Roots, scrubbed, peeled and cut into 8cm batons (1 lb 2 oz)
- 20 ml Groundnut Oil ⅔ fl oz
- 15 ml Fish Sauce ½ fl oz
- 15 ml Fresh Lime Juice ½ fl oz
- 5 g Palm Sugar finely grated (1 tsp)
- 2 g Fine Sea Salt ⅓ tsp
Lime and Herb Dressing
- 30 ml Fresh Lime Juice 1 fl oz
- 20 ml Fish Sauce ⅔ fl oz
- 10 g Palm Sugar, finely grated (⅓ oz)
- 15 ml Groundnut Oil ½ fl oz
- 15 g Fresh Coriander Leaves, roughly chopped (½ oz)
- 10 g Fresh Mint Leaves, roughly torn (⅓ oz)
- 10 g Spring Onion, finely sliced (⅓ oz)
- 1 each Red Chilli, deseeded and finely sliced
To Finish
- 1 each Lime, cut into wedges
- 10 g Fresh Coriander Leaves ⅓ oz
- 5 g Fresh Mint Leaves ⅙ oz
Instructions
- Place the coriander roots, garlic and white peppercorns in a mortar and pound to a smooth paste.
- Add the lime zest, lime juice, fish sauce, palm sugar, groundnut oil and salt. Mix thoroughly until the palm sugar has dissolved and the marinade is evenly combined.
- Place the prawns in a non-reactive container and add the marinade. Turn the prawns until evenly coated, cover and refrigerate for 20–30 minutes. Do not marinate for longer than 45 minutes, as the lime juice will begin to alter the texture of the prawns.
- Bring a saucepan of lightly salted water to the boil. Add the prepared brassica roots and blanch for 3–5 minutes, depending on their thickness, until beginning to soften while retaining a firm centre.
- Drain the roots thoroughly and refresh briefly in iced water. Drain again and dry well.
- Combine the groundnut oil, fish sauce, lime juice, palm sugar and salt. Add the blanched brassica roots and turn until evenly coated.
- To prepare the dressing, combine the lime juice, fish sauce and palm sugar in a bowl. Stir until the palm sugar has dissolved.
- Whisk in the groundnut oil, then fold in the coriander, mint, spring onion and red chilli. Reserve at room temperature until required.
- Preheat a charcoal grill, plancha or heavy ridged grill pan until very hot.
- Arrange the brassica roots over direct heat and grill for 2–3 minutes on each side until lightly charred and heated through.
- Transfer the roots to a tray and spoon over half of the lime and herb dressing.
- Remove the prawns from the marinade and allow the excess marinade to drain.
- Arrange the prawns in a single layer on the hot grill. Cook for approximately 1½–2 minutes on each side, depending on their size, until lightly charred, opaque and just firm.
- Remove the prawns from the heat and spoon over a small amount of the remaining dressing.
Presentation
- Arrange the charred brassica roots across the centre of each warm plate.
- Place the grilled prawns over and around the roots, allowing the natural charred surfaces to remain visible.
- Spoon over the remaining lime and herb dressing and finish with fresh coriander leaves, mint leaves and a lime wedge.
- For sharing or buffet service, arrange the brassica roots on a long platter and place the grilled prawns in overlapping rows. Spoon the dressing evenly over the prawns immediately before serving.
Notes
Fresh coriander root has a deeper, earthier flavour than the stalks or leaves and should be washed thoroughly. When unavailable, substitute 30g of the lower coriander stalks.
Brassicas are vegetables from the cabbage family, including broccoli, cauliflower, cabbage, kale and Brussels sprouts. This recipe uses edible roots, stalks and cores that might otherwise be discarded.
Professional Version
Use firm, supplier-sourced brassica roots, stems or cores. Peel generously and remove any woody or fibrous sections before blanching.
Home-Cook Version
Use an equal weight of peeled broccoli stalks or cauliflower cores. Cut into uniform batons and blanch until just tender.
Vegetarian Version
Omit the prawns and replace the fish sauce with light soy sauce or a vegetarian alternative. Use 400g drained Butter Beans, cooked Green or Puy Lentils, grilled Halloumi, or a combination. Warm beans or lentils with the roots and dressing; grill the Halloumi separately.
Keep the roots, stalks and cores recognisable to preserve the sustainability message.
Cook the prawns immediately before service. The brassica roots may be blanched in advance, chilled and grilled to order.
When using wooden skewers, soak them in cold water for 30 minutes and thread the prawns loosely for even cooking.
Nutrition
Calories: 318kcal | Carbohydrates: 19g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 2834mg | Potassium: 737mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1705IU | Vitamin C: 129mg | Calcium: 172mg | Iron: 2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.