Ginger and Lime Prawns with Rice

Key Features

  • lean protein source
  • very low fat
  • variable carbohydrate to suit needs

This dish I made up with little bit of referencing from my cookbooks, but essentially because I had some fresh ginger root and a lime in the fridge, and the prawn cutlets were on special at my grocery shop! Voila. It tasted so fresh and healthy, with a slightly Japanese style flavour. It was also really easy to prepare and cook, and didn’t take up too much time.


(Serves 2)
  • 400g raw prawn cutlet meat
  • 1 tsp fresh grated ginger
  • juice of 1 lime
  • 1 tbs soy sauce
  • 2 tsps sesame seeds
  • chili powder or crushed dried (optional)
  • dash of sesame oil (or other)
  • jasmine rice, cooked
  • 1 carrot, julienne
  • 1 small zucchini, julienne

A great meal for athletes with the carbohydrate content able to be varied depending on stage of training and size. It is a really low fat meal while still packed with flavour and punch if you add chili. The vegetables can be changed to preferred options, and you could also stir-fry the vegetables with the prawns as an alternative preparation.


  1. Place prawns, ginger, lime, soy sauce, chili and sesame seeds in a bowl and let marinade
  2. Cook desired amount of rice
  3. Julienne the vegetables, and steam or microwave for 2-3 minutes to the desired texture
  4. Heat the oil in a non-stick frying pan, and fry the prawns in two to three batches for a few minutes until opaque
  5. Also heat all the marinade to use as a sauce
  6. Serve the prawns, with the rice and vegetables.

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