Prawns with Peas, Carrots and Corn
Prawns with Peas, Carrots and Corn

Ingredients

500 grams McCain Peas, Corn and Carrots

1 cup rice cooked and set aside     

1 kg prawns cleaned

2 teaspoons masala

1 teaspoon garlic powder

Juice of 1 lemon

Oil and Butter

1 large onion sliced into half rings

2 teaspoons crushed garlic

2 teaspoon cumin seeds

1 teaspoon heaped paprika

1/3 cup chopped coriander

Salt and pepper

Directions

Serves: 4
Prep Time: 10 minutes
Total Time:40 minutes

  1. Combine the masala, garlic powder, lemon juice with the cleaned prawns and toss well
  2. Heat oil and butter in large skillet and fry the prawns in batches, about 3 minutes per batch and keep aside
  3. To the same skillet, add more butter and the sliced onions with the cumin seeds
  4. Allow to caramelize before adding the crushed garlic, paprika and chopped coriander – mix well then add McCain Peas, Carrots and Corn – allow to cook for 8-10 minutes until softened
  5. Add the cooked rice to the sauteed veg and gently stir through
  6. Adjust seasoning
  7. Top with the cooked prawns and enjoy

 

Recipe & Photography: @Apriena on Instagram

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