Ingredients

The following ingredients have 4 Servings
  • 400g uncooked prawns with the tail on, defrosted if frozen
  • 25g peri-peri seasoning
  • 1tbsp sunflower oil
  • 1 each red and green pepper, deseeded and diced
  • ½tsp turmeric
  • ½tsp hot smoked paprika
  • 200g rice
  • 400ml vegetable stock Mixed salad, to serve

Instruction

  • Tip the prawns into a large bowl, sprinkle over the peri-peri seasoning and stir well. Cover them with clingfilm and leave in the fridge for 15 mins to season.
  • Meanwhile, heat half the oil in a deep pan and fry the peppers over a high heat for 3 mins. Add the turmeric and smoked paprika, and cook for a further 2 mins.
  • 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 10-12 mins, until the rice is just tender.
  • Heat a frying pan to high with the remaining oil and cook the prawns for 2 mins on each side until pink through and slightly charred. Serve straight away with rice and mixed salad.