Super Speedy Prawn Pilaf
with Courgette and Coriander
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.
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
Goan Xacuti Spice
1
Echalion Shallot
150
King Prawns
(Contains Crustaceans)
1
Steamed Basmati Rice
1
Lime
1
Courgette
(May contain Celery)
25
Desiccated Coconut
1
Coriander
Nutritional information
Instructions
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).
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.
Lower the heat to medium and add the Goan Xacuti curry powder and the desiccated coconut. Stir and cook until fragrant, 1 minute.
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.
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.
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.
