2 × Only Organic Restore Wholesome Soups
500 g prawns, peeled and deveined
1 tbsp honey
3 garlic cloves, crushed
1 tbsp soy sauce
1 tbsp olive oil
1 pinch mixed herbs
1 pinch chilli flakes
2 tbsp fresh lemon juice
2 cups brown rice or 2 packs microwave rice
2 courgettes, sliced
1 large red onion, sliced
1 red or yellow capsicum, sliced
½ cup edamame beans, thawed
Salt and freshly ground black pepper, to taste

Garnish:

1 lemon, sliced
¼ cup sesame seeds
½ cup fresh coriander, chopped
1 red chilli, sliced
1 green chilli, sliced

Cook your brown rice in a pot according to the instructions, using 1 chicken stock cube in water for extra flavour. If pressed for time, you can use microwave rice, but save this step for later.

In a bowl, combine oil, honey, soy sauce, lemon juice, chili flakes, mixed herbs, and garlic. Mix well.

Place the prawns in a large bowl and pour the marinade over them. Gently toss to coat the prawns, then let them marinate for 10 minutes.

While the prawns marinate, slice all the vegetables, and stir-fry them until they begin to soften. Season with salt and pepper.

After about 6-7 minutes of stir-frying, add 2 packs of ‘RESTORE’ soup mixes to the vegetables. Stir well to combine, then reduce heat and let it simmer for a few more minutes.

While the vegetables simmer, thread the marinated prawns onto skewers. Secure each prawn by threading the skewer first through the tail and then through the thicker part.

Brush each prawn skewer with the remaining marinade. Aim for 4-5 prawns per skewer.

Heat a nonstick pan over medium heat and cook each prawn skewer until they are cooked through, about 2-3 minutes on each side.

To serve, spoon the cooked brown rice onto plates or bowls. Top with the vegetable stir-fry mixture and then place the prawn skewers on top.

Garnish your dish with a sprinkle of fresh chopped chili, a slice of lime, coriander leaves, and sesame seeds.

TIP: Soak the wooden skewers beforehand to prevent them from burning. If you’re not a fan of prawns, replace these with chicken or tofu and cook based on requirements.

Cook your brown rice in a pot according to the instructions, using 1 chicken stock cube in water for extra flavour. If pressed for time, you can use microwave rice, but save this step for later.

In a bowl, combine oil, honey, soy sauce, lemon juice, chili flakes, mixed herbs, and garlic. Mix well.

Place the prawns in a large bowl and pour the marinade over them. Gently toss to coat the prawns, then let them marinate for 10 minutes.

While the prawns marinate, slice all the vegetables, and stir-fry them until they begin to soften. Season with salt and pepper.

After about 6-7 minutes of stir-frying, add 2 packs of ‘RESTORE’ soup mixes to the vegetables. Stir well to combine, then reduce heat and let it simmer for a few more minutes.

While the vegetables simmer, thread the marinated prawns onto skewers. Secure each prawn by threading the skewer first through the tail and then through the thicker part.

Brush each prawn skewer with the remaining marinade. Aim for 4-5 prawns per skewer.

Heat a nonstick pan over medium heat and cook each prawn skewer until they are cooked through, about 2-3 minutes on each side.

To serve, spoon the cooked brown rice onto plates or bowls. Top with the vegetable stir-fry mixture and then place the prawn skewers on top.

Garnish your dish with a sprinkle of fresh chopped chili, a slice of lime, coriander leaves, and sesame seeds.

TIP: Soak the wooden skewers beforehand to prevent them from burning. If you’re not a fan of prawns, replace these with chicken or tofu and cook based on requirements.

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