Prawns with green rice & papaya

Prawns with green rice & papaya
  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced

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Nutrition information, Prawn recipes


  • 12 large green king prawns, peeled with tails left intact, deveined
  • 1 lemon, juiced
  • 1/2 papaya, peeled, sliced, to serve
  • 1 lime, quartered, to serve

Green rice

  • 560mls (2 1/4 cups) water
  • 1 teaspoon salt
  • 200g (1 cup) long-grain brown rice
  • 1 lemon, juiced
  • 1 250g pkt frozen chopped spinach, thawed
  • 5 green shallots, finely chopped
  • 1 cup finely chopped fresh Continental parsley
  • 1/4 cup finely chopped flesh basil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon freshly grated or ground nutmeg


  • 4 bamboo skewers


  • Step 1
    To make the green rice: Bring the water to the boil in a medium saucepan over high heat. Add salt and rice and stir well. Reduce heat to low, cover and simmer for 35 minutes or until all the liquid is absorbed. Add the lemon juice, spinach, green shallots, parsley, basil, tarragon and nutmeg to the cooked rice and cook for a further 3 minutes.
  • Step 2
    Meanwhile, preheat a frying pan or grill on high. Thread 3 prawns onto each bamboo skewer and drizzle with the lemon juice. Cook the prawn skewers in the preheated frying pan or under the grill for 1 minute on each side or until cooked. Serve with the green rice, papaya slices and lime wedges.


  • 717 kj


  • 1g

    Fat Total

  • 19g


  • 856.53mg


  • 5g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


Note: We used well-washed twigs as skewers. Note: Serves 4 as an entree.

  • Author: Darienne Sutton
  • Publication: Australian Good Taste



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