Sri Lankan Prawn Pilaf
with Beetroot and Herb Slaw
Sri Lanka - they call it the pearl of India - because it really is that beautiful. The food is one of its main treasures and as an island - just like us - they love a dish with some tasty, fresh seafood. Plus, we’ve added gorgeous, wonderful beetroot, because it’s in season so therefore at its most delicious! Fusion!
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 war 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.
Ingredients
1
Onion
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Sri Lankan Spice Blend
175
Basmati Rice
150
Tiger Prawns
(Contains Crustaceans)
1
Lemon
1
Flat Leaf Parsley
1
Beetroot
Not included in your delivery
350
Water
1.5
Olive Oil
Nutritional information
Utensils
Instructions
Boil your kettle. Cut the onion in half through the root, peel and then chop into ½cm cubes or as small as you can. Peel and grate the garlic (or use a garlic press if you have one). Cut the top and bottom off the courgette and cut lengthways into four long strips. Chop each strip into 1cm chunks.
Pour the boiling water (amount specified in the ingredient list) into a jug and dissolve the vegetable stock pot in it.
Heat a saucepan over medium heat and add a glug of oil. Add your onion and cook for 3 mins. Stir in your garlic and add the Sri Lankan spice blend. Cook for 1 minute and then add the rice. Mix well to make sure the spices are evenly distributed. Add your courgette and pour in your stock. Bring to the boil and then pop a lid on. Reduce the heat to low and simmer for 10 mins.
After 10 mins, remove the pan from the heat and stir in the prawns. Tip:The prawns need to be submerged in the rice to cook through. Leave the pan off the heat with the lid on for another 10 mins. The heat of the rice will cook your prawns, and your rice will finish cooking in its own steam.
While your rice and prawns get acquainted, finish off your last few jobs! Zest the lemon into a bowl and roughly chop the parsley. Mix half of your parsley with a pinch of lemon zest and add the olive oil (amount specified in the ingredient list).
Peel the beetroot and remove the top and bottom. Grate your beetroot on the coarse side of your grater and mix into the bowl with your olive oil, lemon zest and parsley. Squeeze in half the lemon juice. Taste and add more zest if you feel it needs a bit more zing!
Check your prawns are cooked. They should be pink on the outside and white all the way through. If this isn’t the case, leave the lid on for another 5 mins. Squeeze in the rest of the juice from your lemon. Mix in your remaining parsley and then taste your rice. Season with salt and black pepper if necessary. This is your pilaf!
Serve a generous amount of your pilaf (share the prawns out evenly!) and top with some of your beetroot and herb slaw.
Explore Similar Recipes
