Burmese Prawns & Savoury Rice
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 

 

Directions

Prep Time: 10 minutes 

Cooking Time: 30-40 minutes 

Serves: 5 

 

  1. Pat dry the prawns and mix with lemon juice, crushed garlic , curry powder and salt 
  2. Heat a frying pan and allow to get very hot before adding butter 
  3. As soon as butter is melted, start to fry prawns- a few at a time as to not crowd the pan 
  4. About 3 minutes in total for each batch of prawns 
  5. Once all the prawns are fried, set aside 
  6. 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 
  7. Add chopped tomatoes and allow to simmer for about 8 minutes, adding a little water if needed 
  8. Add the coconut milk and the McCain savoury rice, black pepper, salt and combine 
  9. Allow to simmer on low for 15- 20 minutes, checking regularly 
  10. Once cooked remove from heat and place cooked prawns on top of the rice and serve