PERI-PERI PRAWNS AND SPICY RICE
Ingredients:
- 150g prawns with the tail on, defrosted if frozen
- 1 tablespoon peri-peri seasoning
- 1 teaspoon extra virgin olive oil (7g)
- 100g bell pepper, deseeded and diced
- ½ teaspoon turmeric
- ½ teaspoon hot smoked paprika
- 65g Basmati rice (raw)
- 140ml vegetable stock
- 10g coriander leaves
- 1 lime wedge
- Salt to taste
Instructions:
- Toss the prawns into a large bowl, sprinkle over the peri-peri seasoning and lemon juice, stir well. Cover them with clingfilm and leave in the fridge for 15 minutes to season.
- Meanwhile, heat oil in a pan and fry the peppers over a high heat for 3 minutes. Add the turmeric and smoked paprika, and cook for a further 2 minutes.
- Add the rice to the pan and stir well. Pour over the vegetable stock, bring to the boil and turn the rice down to a simmer. Cover and cook for 10-15minutes, until the rice tender.
- Heat a non-stick pan and cook the prawns for 2 mins on each side until pink through and slightly charred.
- Mix the charred prawns to the rice and mix.
- Top with coriander leaves and serve.
Nutrition Facts:
- Calories: 469.5 Cal
- Protein: 32.8g
- Carbs: 62.3g
- Fat: 9.8g
