Roasted Prawns and Mushrooms with Ginger and spring onions

Ingredients for Roasted Prawns and Mushrooms with Ginger and spring onions

• 60ml canola oil

• 60ml finely chopped spring onions

• 1/4 cup chopped fresh coriander

• 2 garlic cloves, pressed

• 1 tablespoon seasoned rice vinegar

• 2 teaspoons grated peeled fresh ginger

• 1 teaspoon Asian sesame oil

• 10 uncooked deveined large prawns, shells left intact

• 110g oyster mushrooms

How to make Roasted Prawns and Mushrooms with Ginger and spring onions

Preheat oven to 260°C. Mix canola oil, onions, coriander, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.

Pull off legs from prawns. Rub most of onion mixture under shells of prawns. Arrange prawns in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast prawns until opaque in centre and mushrooms until tender, about 7 minutes. Divide between 2 plates.

If you can't find deveined prawns, use scissors to cut along the back side of each prawns, exposing the vein. Remove the vein, leaving the shell intact.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.