Chili and Lime Tabouleh with King Prawns

Tabouleh mixed with chili pepper, lime juice, olive oil, and onion. Garlic sauteed prawns are tossed with the tabouleh mixture. Nice one pot meal or side dish.

Ingredients -

125 g Bulgar Wheat
1 Medium Red Onion (finely chopped)
1 Bunch Flat Leaf Parsley, (chopped)
1 Medium Red Chili Pepper (deseeded and finely chopped)
Juice of 3 limes
3 Tablespoons Olive Oil
Salt and Freshly Cracked Black Pepper
25 g Unsalted Butter
1 Clove Garlic (crushed)
200 g Pack Raw Giant Tiger Prawns

Preparation:

1. Cook the bulgar wheat following the pack instructions.

2. When cool stir in the onion, parsley, chili, lime juice and 2 tablespoons of the olive oil.

3. Season to taste.

4. Chill in the refrigerator until required.

5. Heat the remaining butter and in a frying pan.

6. Sauté the garlic gently and add the prawns.

7. Cook following the pack instructions.

8. Serve the prawns on a tower of the tabouleh.

Prawn Recipe Tip

Storing Prawns In Refrigerator

Store fresh prawns in the coldest part of the refrigerator (often the back of the top shelf), preferably on ice. Cover prawns with wax paper to protect, but allow air to circulate.

Prawn Recipe Tip

Storing Cooked Prawns

If you cook prawns and store in refrigerator, eat within 1-2 days, as they will go begin to deteriorate quickly, losing taste and texture.