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Pasanda Style Spiced Prawn Pilaf

Pasanda Style Spiced Prawn Pilaf

with Carrot, Garlicky Green Beans and Coriander Dressing

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This delicious Pasanda Style Spiced Prawn Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesSpicy
Allergens:CeleryCrustaceansMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 sachet

Pasanda Style Seasoning

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(ContainsCelery)

80 grams

Green Beans

1 unit(s)

Carrot

½ unit(s)

Lime

1 bunch(es)

Coriander

150 grams

King Prawns

(ContainsCrustaceans)

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1839 kJ
Energy (kcal)439 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate74 g
of which sugars9.0 g
Protein22 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Lid
Grater
Zester
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Once the oil is hot, add the onion and cook until softened, 5-6 mins, stirring occasionally. Stir in the pasanda style seasoning (add less if you don't like heat) and half the garlic, then cook for 1 min.

2

Stir the rice, veg stock paste and cold water for the rice (see ingredients for amount) into the onion pan. Cover with the lid and bring to the boil. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

While the rice cooks, trim the green beans and chop into thirds. Trim the carrot, then coarsely grate (no need to peel). Zest and halve the lime. Roughly chop the coriander (stalks and all), then pop into a small bowl with a squeeze of lime juice and the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then mix together. Taste and add more salt, pepper or lime juice if needed. Set aside your coriander dressing for later.

4

When the rice has 10 mins left to cook, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.

5

Add the prawns to the beans and stir-fry for 2-3 mins, then stir in the garlic and cook for 1 min more. Once cooked, remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

6

Once the rice is cooked, fluff it up with a fork and stir through the grated carrot. Add the rice and lime zest to the prawn pan and stir together until combined. Taste and add salt and pepper if needed. Spoon the spicy prawn pilaf into bowls, then spoon over the coriander dressing and a dollop of yoghurt. Cut the remaining lime into wedges and serve alongside for squeezing over. Enjoy!