Steps to Make Gordon Ramsay Vickys Honey & Garlic Prawns with Brown Rice, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys honey & garlic prawns with brown rice, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys honey & garlic prawns with brown rice, gf df ef sf nf using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Honey & Garlic Prawns with Brown Rice, GF DF EF SF NF:

1. Make ready 80 ml honey (1/3 cup)
2. Get 60 ml Vickys Soy-Free 'Soy' sauce (1/4 cup), see my recipe
3. Take 5 cloves garlic, finely chopped
4. Get 1/2 tsp freshly grated ginger
5. Make ready 2 tbsp oil
6. Make ready 320 g king prawns, shelled and deveined
7. Prepare 500 g cooked brown rice - microwave packs are perfect
8. Take 2 avocados
9. Get to taste Salt
10. Prepare 2 tsp lemon juice - reserve lemon, cut into wedges for garnish
11. Take Sliced spring onion greens / scallion to garnish

Instructions to make Vickys Honey & Garlic Prawns with Brown Rice, GF DF EF SF NF:

1. If cooking brown rice from scratch, start it in plenty of time as the rest of the dish only takes minutes to do
2. Combine the honey, soy, garlic and ginger. Mix well
3. Pour half of this marinade over the prawns and toss to coat. Let rest in the fridge for 15 minutes
4. Heat the oil in a frying pan over a high heat and cook the prawns for a minute on each side until pink
5. Meanwhile heat the microwave rice
6. Peel and slice the avocado and drizzle with the lemon juice
7. Add the remaining marinade to the frying pan and cook for a further minute
8. Fluff the rice and divide between serving plates or bowls
9. Fan the avocado slices on one side of the plate and season with salt. Spoon the prawns over the other side
10. Garnish with some sliced spring onion / scallion and a lemon wedge. Serve immediately

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