Burmese Prawns & Savoury Rice
Ingredients
2 packs McCain Savoury Rice
20 - 25 king prawns (deveined and cleaned)
Juice of 1 lemon
3 cloves garlic crushed
1 teaspoon curry powder of choice
1 teaspoon salt
3 tablespoons butter with a dash of olive oil
1 large red onion chopped
2 teaspoons cumin seeds whole
1 green chilli
2 sprigs curry leaves
2 teaspoons paprika
3 tomatoes chopped
250 ml coconut milk
1 teaspoon freshly ground black pepper
Salt according to taste
Servings
5
Products we used
Directions
Prep Time: 10 minutes
Total Time: 30 - 40 minutes
- Pat dry the prawns and mix with lemon juice, crushed garlic , curry powder and salt
- Heat a frying pan and allow to get very hot before adding butter
- As soon as butter is melted, start to fry prawns - a few at a time as to not crowd the pan
- About 3 minutes in total for each batch of prawns
- Once all the prawns are fried, set aside
- In the same pan on medium heat, add onions and fry for about 3 minutes before adding cumin seeds, chilli curry leaves and paprika, fry for about a minute
- Add chopped tomatoes and allow to simmer for about 8 minutes, adding a little water if needed
- Add the coconut milk and the McCain savoury rice, black pepper, salt and combine
- Allow to simmer on low for 15 - 20 minutes, checking regularly
- Once cooked remove from heat and place cooked prawns on top of the rice and serve
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Savoury Rice #Burmese #Prawns