spicy prawn and pea pilau
How to make spicy prawn and pea pilau recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon sunflower oil
1 tablespoon butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon medium or hot curry paste
250 g (8 oz) basmati rice
600 ml (1 pint) hot fish or vegetable stock
300 g (10 oz) frozen peas
finely grated rind and juice of 1 large lime
20 g (¾ oz) fresh coriander, finely chopped
400 g (13 oz) cooked peeled prawns
salt and pepper
Method:
Heat the oil and butter in a heavy-based saucepan, add the onion and cook over a medium heat for 2–3 minutes until softened. Stir in the garlic and curry paste and cook for a further 1–2 minutes until fragrant, then add the rice and stir to coat well.
Stir in the stock, peas and lime rind, then season well and bring to the boil. Cover tightly, then reduce the heat to low and cook for 12–15 minutes or until the liquid is absorbed and the rice is tender.
Remove the pan from the heat, then stir in the lime juice, coriander and prawns. Cover and leave the prawns to heat through for a few minutes before serving.
For spicy prawn & pea stir-fried rice, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 1 tablespoon medium curry paste, 400 g (12 oz) cooked peeled prawns, 200 g (7 oz) frozen peas and 500 g (1 lb) ready-cooked basmati rice and stir-fry over a high heat for 4–5 minutes or until piping hot.
Remove from the heat, season and stir in 6 tablespoons chopped fresh coriander. Serve immediately. Total cooking time 10 minutes.
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