Sri Lankan Prawn Pilaf
with Beetroot & Herb Slaw
'The Pearl of the Indian Ocean' - that's the name given to Sri Lanka by visitors inspired by the island's beauty. We think its food is worth waxing lyrical about too! Sri Lankans love both spice and seafood so we're celebrating those two things here and adding some super-seasonal beetroot on the side. Enjoy!
The quantities provided above are averages only.
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
Beetroot
150
Basmati Rice
150
King Prawns
(Contains: Crustaceans)
1
Onion
1
Garlic Clove**
1
Flat Leaf Parsley
1
Lemon
1
Courgette
(May contain traces of: Celery)
1
Vegetable Stock Powder
¾
Sri Lankan Curry Powder
Not included in your delivery
1.5
Olive Oil
300
Water
Utensils
Cooking Instructions and Tips
Pop your kettle on to boil. Halve, peel and chop the onion into ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, cut lengthways into 1cm strips, then chop into 1cm chunks. Once the kettle has boiled, pour the water (amount specified in the ingredient list) into a measuring jug with the vegetable stock and stir to dissolve.
Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 4-5 mins. Stir in the garlic and curry powder. Cook for 1 minute more, then add the basmati rice and stir. Add the courgette and stock. Bring to the boil then pop a lid on. Reduce the heat to low and simmer for 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Zest the lemon and squeeze its juice. Roughly chop the parsley (stalks and all). Put half the parsley in a large bowl and add a pinch of lemon zest and the olive oil (amount specified in the ingredient list).
Peel and coarsely grate the beetroot. Add it to the bowl with the parsley dressing and pour in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, juice or zest as you desire.
Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt and pepper and a little lemon juice and cook, stirring occasionally, 5 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
Stir the prawns into the pilaf, squeeze in a little more lemon juice and add the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if you like. Serve a generous amount for each person - making sure the prawns are evenly distributed! Add some beetroot and herb slaw on the side. Enjoy!
