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Sri Lankan Prawn Pilaf

Sri Lankan Prawn Pilaf

with Beetroot & Herb Slaw

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'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!

Tags:Calorie Smart

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 sachet

Vegetable Stock Powder


¾ tbsp

Sri Lankan Curry Powder

150 grams

Basmati Rice

½ unit(s)


½ bunch(es)

Flat Leaf Parsley

1 unit(s)


150 grams

King Prawns


Not included in your delivery

300 milliliter(s)


1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2046 kJ
Energy (kcal)489 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate82 g
of which sugars21.0 g
Protein23 g
Salt1.82 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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!