Sometimes you just want to indulge but have you ever looked at the “Nutritional Content” of one of your favorite take out dishes? Even when I think I am ordering the healthiest option from the menu, fat and sodium are hidden in the dish.
The only kitchen you can control is your own. That led me to try and replicate some of my favorite take out dishes at home. Keep the flavor, lose the calories and additives. This dish is adapted from a national Asian chain where I love their honey shrimp dish. Sounds innocent enough but the fat content is a whopping 22 grams with a dash of 850 miligrams of sodium. No thank you, I’ll pass.
For this dish I created a low fat marinade for the prawns. When sauteed over high heat in a wok (just like in the restaurant) the flavor intensifies. I serve this dish with baby bok choy and beautiful organic Madagascar Pink rice from my favorite heirloom rice company, Lotus Foods.
This dish is quick and easy to prepare! Even better than that? Guilt free!
Asian Honey and Lime Prawns
(Makes 4 main courses)
2 Pounds Large Tiger prawns, in the shell
1 Cup rice, Madagascar Pink rice if available. If not brown rice.
1 Pound Baby bok choy
4 Limes, juiced
1 Cup honey
1 Tablespoon Soy Sauce
2 Teaspoons Mirin (rice wine)
Pinch of white pepper
Pinch of sea salt
1 Tablespoon Canola oil
For the Fish Stock:
Remove the prawns from their shell, de-vein and set aside.
Put the shells in a small stock pot, fill with cold water until just covered and add a pinch of sea salt.
Place over stove top and bring to a boil over high heat. Once boiling reduce heat and simmer for 20 minutes.
Use a thin mesh strainer or sieve and place over a bowl. Drain the stock liquid into the bowl. Cover and refrigerate. Discard the prawn shells.
For the Marinade:
In a bowl mix together lime juice, honey, soy sauce, mirin and white pepper. Stir or whisk until blended.
Transfer marinade mixture to a large gallon size Ziplock bag.
Add the prawns to the bag and seal bag. Shake bag to coat the prawns with the marinade.
Refrigerate for 4 hours.
For the Dish:
In a small sauce pan cook rice as package directions state. Approximately 1 cup rice to 1 ¾ cups water. Bring to a boil, reduce heat, cover and simmer 15-20 minutes.
Place a large non-stick wok over high heat. When the pan is hot add the canola oil.
Remove the prawns from the ziplock bag and add to the pan. Do not add any marinade that remains in the ziplock bag. Stir prawns continuously.
After one minute add 1 cup of the prawn stock that was previously made. (You should have stock remaining after. I freeze the stock into ice cube trays, pop them out and store them in the freezer. Use as needed in other seafood dishes for more flavor.)
Add baby bok choy.
Continue stirring prawns and bok choy an additional 4 minutes. Prawns should just be cooked through in order to remain succulent. The bok choy should be a bright green.
Divide rice between 4 main course plates. Evenly divide prawns and bok choy and place over top.
All recipes © Laura Dove