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Bonzai Prawns

Recipe from: Feastro Taco Truck

The chef-run, Feastro Rolling Bistro in the Sunshine Coast of British Columbia, where fresh local seafood keep customers hooked.

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2 cups julienned Bermuda red onions
2 cups diced tomatoes
1/4 cup chopped Italian flat leaf parsley
4 tablespoons sweet butter (unsalted)
2 tablespoons minced garlic
1 cup white wine
Salt & pepper to taste
6 cups cooked basmati rice
Wild rice & whole grains added to mixture as per personal preference
16-24 prawns, peeled & deveined
Pineapple brochette

Sauté the onions, tomatoes, garlic, butter, flat leaf parsley, salt, and pepper, for approximately 4 minutes on high heat. Add prawns, sauté for 30 seconds. Add white wine, cover for 2 minutes.

Lay bed of rice & grains on plate in small mound. Arrange prawns towards the center of mound with tails out. Put 1/4 of sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat leaf parsley & lemon.

Yield: 4 servings