Add all of the Thai paste ingredients (except for the king prawns) to a blender and blend together to make a paste – it does not need to be completely smooth, it tastes best with a few garlic and chilli chunks. Adjust the spice accordingly, to suit your taste. Mix the paste in with the prawns and set aside to marinate for at least 10 minutes in the fridge.
FOR THE MOJITO CREAM:
In a clean blender, combine all of the mojito cream ingredients and sweeten to taste with Lucy Bee Lucuma Powder. Set this aside in the fridge for later*.
FOR THE SALAD:
Put the green beans and tenderstem broccoli in a pan of lightly salted boiling water, cook for 4 minutes until the stem of the broccoli is cooked through**. Drain and rinse with clean, cold water. Alternatively, steam to cook as required.
Meanwhile, heat 1tsp. Lucy Bee Coconut Oil in a pan, add the marinated prawn mixture and cook for approximately 3-4 minutes on a medium heat, or until cooked through – do not overcook/burn. Take the pan off the heat and set aside to begin assembling the bowl.
Start with the peashoots covering the base of the bowl/plate, followed by curls of the courgette ribbon, a sprinkling of edamame beans, tenderstem broccoli, green beans and spring onions. Place half the prawn mixture on both plates on top of the salad and drizzle with the mojito dressing. Finally, top with pomegranate seeds, serve and enjoy.
*Tip: When you serve the mojito cream, it may need re-blending as it can begin to set in the fridge, this is normal.
**Tip: keep the broccoli in the pan with the stalk downwards so the heads of the florets are on top of the water, this allows the stem to fully cook without the need of overcooking the top.