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Super Speedy Prawn Pilaf

Super Speedy Prawn Pilaf

Super Speedy Prawn Pilaf

with Courgette and Coriander

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Looking for a tasty midweek dinner option? Try cooking up our Prawn and Avocado Rice in just 20 minutes for a balanced and tasty dinnertime.

Allergens:

Crustaceans

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1

Goan Xacuti Spice

1

Echalion Shallot

150

King Prawns

(Contains: Crustaceans)

1

Steamed Basmati Rice

1

Lime

1

Courgette

(May contain traces of: Celery)

25

Desiccated Coconut

1

Coriander

Nutritional information

Energy (kcal)362 kcal

Energy (kJ)1515 kJ

Fat12 g

of which saturates8 g

Carbohydrate43 g

of which sugars8 g

Protein19 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep

1

a) Halve, peel and thinly slice the shallot. b) Trim the courgette, quarter lengthways and chop widthways into small pieces. c) Zest and halve the lime. Roughly chop the coriander (stalks and all).

Add the Veg

2

a) Heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the courgette and shallot, cook until beginning to soften, 3 mins.

Spice it Up

3

Lower the heat to medium and add the Goan Xacuti curry powder and the desiccated coconut. Stir and cook until fragrant, 1 minute.

Add the Prawns

4

a) Add the prawns to the pan. Add a splash more oil if necessary. b) Stir to coat the prawns in the spice and coconut and cook for 2 mins.

Stir in the Rice

5

a) Next, break up the rice in the packet, then add to the pan. TIP: Continue to break it up with a spoon and heat until the prawns are cooked through, and the rice is piping hot, 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

a) Stir through the lime zest, a good squeeze of lime juice and the coriander. b) Taste and add salt and pepper if necessary, then share between your bowls.

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