Prawns with Minted Peas and Rice

Recipe by Sackville
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READY IN: 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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