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Sunday, May 22, 2016

Prawn Pilaff

How to Make Prawn Pilaff Recipe - preparation 10 minutes cooking time 15–20 minutes Serves 4

225g/8oz/1 cup basmati rice
150g/5oz baby corn, halved
200g/7oz sugarsnap peas
1 red (bell) pepper, seeded and thinly sliced
400g/14oz cooked and peeled king prawns (jumbo shrimp)
chopped fresh coriander (cilantro) to garnish
For the dressing
1 tbsp oil
1 tsp grated fresh root ginger
grated zest and juice of 1 lime
2 tbsp light soy sauce

1 Put the rice in a large wide pan. Add 600ml/1 pint/2½ cups boiling water. Cover the pan and bring to the boil, then reduce the heat to low and cook the rice according to the pack instructions.

2 About 10 minutes before the end of the cooking time, stir in the broccoli, baby corn, sugarsnap peas and red pepper. Cover the pan and cook gently over a low heat until the vegetables and rice are just tender.

3 Meanwhile, put the prawns in a bowl. Mix all the dressing ingredients together and pour over the prawns.

4 Mix the prawns and dressing into the cooked vegetables and rice, and toss well. Scatter with chopped coriander and serve immediately.
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