Prep 20 mins
Cook 30 mins
This is a risotto-like recipe that's easy to follow. The secret to a great taste, in my opinion, is in the quality of the prawns you use and the freshness of the mint.
- 200 g tiger shrimp, fresh or frozen
- 250 g basmati rice
- 250 g leeks, whites
- 1 bunch mint
- 25 g butter, plus an extra knob
- salt and pepper
- 250 g frozen peas
- 1⁄2 chicken stock cube, dissolved in
- 1 cup water
- 1 dash lemon
- 1 dash Tabasco sauce or 1 dash hot sauce
- If using frozen prawns, start by letting them sit in a bowl of warm water.
- Cook rice according to packet instructions.
- While the rice cooks, shell and de-vein the prawns (if necessary).
- Split the leek lengthways, and then slice thinly.
- Tip the leeks into a colander, wash and shake dry.
- Pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
- When the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
- Add the peas and chicken stock.
- Cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
- Add the prawns and cook for two to three minutes until they are pink and cooked through.
- Stir in the rest of the mint.
- Adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
- Place the rice in a dish, put the prawn mixture on top and serve.