Prawns with rice pilaf

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Serves 4

Preparation time: 25 minutes

Cooking time: 35 minutes

Serves 4

  • 50g butter
  • 5ml olive oil
  • 1 onion, chopped
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, chopped
  • 1 knob fresh ginger, peeled and grated
  • 1 red chilli, chopped (deseeded if preferred)
  • 5ml turmeric
  • 350ml jasmine rice
  • 15ml tomato paste
  • about 650ml chicken stock
  • 12 large prawns, deveined
  • 15ml oil
  • 45ml butter
  • 1 clove garlic, chopped
  • a pinch of paprika
  • 15ml fresh parsley, chopped
  • 3ml lemon zest
  • fresh lemon juice, to serve

1. Heat the butter and oil in a thick-based pan and slowly stir-fry the onion and carrot until they start to brown. Add the garlic, ginger, chilli and turmeric and fry for another minute or two. Stir in the rice and tomato paste until the rice is well coated with the fragrant butter.

2. Add the chicken stock and a sprinkling of sea salt and bring to the boil. The amount of salt will depend on how salty your stock is, so remember to check the seasoning. Reduce the heat and simmer with the lid on for 15 minutes or until the rice is just done. Top up the liquid if it has all evaporated before the rice is cooked. Remove from the heat and steam for about 5 more minutes.

3. Heat a thick-based pan. Brush the prawns with the oil and fry for about 2 minutes. Turn and stir in the butter, garlic, paprika, parsley and zest and cook for about 3–5 minutes, depending on the size of the prawns, until pink and cooked through. Test one if you’re unsure.

4. Remove from the heat and season with salt and pepper to taste, as well as fresh lemon juice. Spoon the fragrant rice onto a platter and arrange the cooked prawns on top; drizzle everything with every last drop of butter in the pan. Serve immediately with extra herbs and lemon to taste. 

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