Mediterranean prawns with spicy basmati rice
This is an excellent dish for summer entertaining and is ideal for serving outdoors on hot, summer nights. Equally it is great for any time of the year. This is simple and easy to make.
- 600 g prawns (use wild caught, fresh, uncooked prawns)
- 3 spring onions (chopped finely)
- 2 carrots (grated)
- 2 large capsicums (chopped finely)
- 6 tomatoes (chopped finely)
- 2 tbsp tomato paste
- 1/2 cup fresh coriander
- 2 tbsp olive oil (cold pressed, extra virgin)
- 1/2 tsp salt
- 1/4 tsp pepper
Spicy basmati rice
- 1 cup Basmati rice
- 2 tbsp Olive oil (cold pressed, extra virgin)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
Prawns
- Peel the shell from the prawns, but leave the tail intact.
- Remove the vein from the outer middle part of the prawns. Set the prawns aside in the fridge until they are ready to be added.
- Add the olive oil to a stainless steel frying pan and when warmed a little, add the chopped spring onions and cook over medium-high heat until they are almost translucent in colour.
- Add the grated carrots and stir through for about 2-3 minutes.
- Add the chopped peppers and stir through for another 2-3minutes.
- Add the chopped tomatoes as well as the tomato paste, salt and pepper and stir through.
- Leave to simmer for about 10 minutes. Add a little cold water if the sauce thickens too much.
- Add the basil leaves about five minutes into the simmering and stir through.
- Add the uncooked prawns and stir through until they are cooked – they become pink and curl around into a circular shape.
- Serve the dish by adding some rice to the dish, then to the side add some sauce and place the prawns on top of the sauce. Sprinkle with a bit of the coriander leaves.
Spicy basmati rice
- Rinse out rice in cold water several times, until water is clear.
- Add rice to stainless steel pot with about 5cm (2″) water covering it.
- Add the rest of the ingredients and leave covered to cook on medium heat, stirring occasionally.
- Check on the rice to make sure there is enough water for the rice to absorb (it can be a matter of trial and error until the right amount of water is used for this method).
- The rice will be cooked when the water has absorbed. The cooked rice will be fluffy and perfectly cooked.
Nutrition information
| Â Nutrition Information | Amount | % Daily Value |
|---|---|---|
| Calories | 330 | 16.5% |
| Calories from fat | 96 | 23.3% |
| Total fat | 10.7 g | 16.2% |
| Saturated fat | 1.7 g | 8.1% |
| Cholesterol | 195 mg | 65.1% |
| Sodium | 640 mg | 27.3% |
| Carbohydrate | 33.2 g | 11.3% |
| Dietary fibre | 2.9 g | 12.2% |
| Sugars | 5.1 g | n/a |
| Protein | 24.8 g | 32.1% |
The % daily values are based on a diet of 2000 calories per day
These are approximate values.
