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Fried prawns, lime & ginger

55mn 6pers Modérée

An exotic, fragrant recipe. Easy to prepare and sure to make you travel!


At Oliviers&Co
Lime & olive oil
3 tbsp honey & ginger vinegar sweetness
Flower of salt from the Ebre Delta

At the market
16 raw shrimps
150g red rice
10 asparagus spears
500g broad beans
1 red onion, finely chopped
1 spring onion, finely chopped


Scald the beans. Bring a pan of salted water to the boil and cook the beans for 3 minutes. Drain and plunge into a bowl of cold water. Drain again, remove the thick skin and set aside.

Sweat the red onion in 2 tbsp. olive & lime oil. Pour in the rice, mix well and sauté for 2 minutes. Cover with water, season with salt and cook for about 30 minutes. The rice should be cooked but firm. Drain, add 2 pinches of pepper and set aside.

Remove the heads from the asparagus. Using a vegetable peeler, slice the remaining asparagus into thin strips.

Heat a wok with a drizzle of olive & lime oil. Add the shrimps and stir-fry for 3-4 minutes. Add the asparagus and stir-fry for a further 3 minutes. Add the vinegar sweetness.

Divide the rice between 4 plates, add the shrimp and asparagus and sprinkle with broad beans and spring onion.

Finish with a drizzle of olive & lime oil and serve immediately.

Oliviers & Co
Genève & Lausanne

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