2019-02-01_Australian_Yoga_Journal

SERVES 4

Fans of extra spice can slice 1/2 of jalapeño

chili and put it in the poaching liquid to add

subtle heat.

2 stalks lemongrass

3 cloves garlic (2 crushed, 1 minced)

2 shallots (1 minced, 1 cut into chunks)

2 1cm-piece fresh ginger root, peeled (grate ½ tsp;

thinly slice the remainder)

6 tbsp rice vinegar, divided

1 1/4 tsp salt, divided

500 grams fresh raw prawns (approximately 16–20),

peeled and deveined, tails optional

2 tbsp safflower oil

1 tbsp blue agave nectar (or preferred natural

sweetener)

1 cup blackberries

400 grams of watermelon, cut in 1-centimetre-thick

slices

2 cos lettuce hearts, thinly sliced crosswise (4 cups)

Chilled poached prawns

with watermelon and

pickled blackberry dressing

Halve one stalk lemongrass and lightly crush both halves with the side

of a chef’s knife. In a medium saucepan, combine crushed lemongrass,

crushed garlic cloves, shallot chunks, ginger slices, 3 tbsp rice vinegar,

1 tsp salt, and 3 cups water. Bring to a boil; reduce heat to low, and

simmer, 30 minutes. With a slotted spoon, remove lemongrass, garlic,

shallot, and ginger, and discard. Poach prawns in rice vinegar mixture

until cooked through and bright pink, 1–2 minutes. Drain prawns and

refrigerate until chilled.

Finely mince the tender inner part of the second lemongrass stalk, about

1 tbsp. In a heat-safe bowl, combine minced lemongrass, minced garlic,

1 tbsp minced shallot (refrigerate any remaining shallot for future use),

grated ginger, and remaining 1/4 tsp salt. In a small sauté pan over low

heat, heat oil until shimmering, 40–60 seconds. Remove from heat;

carefully pour over minced lemongrass mixture. Stir to blend; let cool.

In a small saucepan, bring remaining 3 tbsp rice vinegar and agave nec-

tar to a boil. Add blackberries and stir to coat. Cover and simmer over

low heat, stirring, until blackberries are softened, 10 minutes. Uncover,

increase heat to medium, and cook until liquid has thickened slightly

(enough to coat the back of the spoon), about 5 minutes. Remove from

heat; let cool, 10 minutes. Stir in 1 tbsp lemongrass-oil mixture.

Brush each slice of watermelon with ½ tsp lemongrass-oil mixture and

divide among 4 plates. Toss cos with 2 tsp lemongrass-oil mixture and

divide over watermelon. Divide prawns among salads and drizzle with

blackberry dressing.

NUTRITIONAL INFO 208 calories per serving, 8 g fat (1 g saturated), 16 g

78 carbs, 2 g fiber, 17 g protein, 825 mg sodium

february/march 2019

yogajournal.com.au