Prawns With Minted Peas And Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 200 g tiger shrimp, fresh or frozen
• 250 g basmati rice
• 250 g leeks, whites
• 1 bunch mint
• 25 g butter, plus an extra knob
• salt and pepper
• 250 g frozen peas
• 1/2 chicken stock cube, dissolved in
• 1 cup water
• 1 dash lemon
• 1 dash tabasco sauce or 1 dash hot sauce

Recipe

• 1 if using frozen prawns, start by letting them sit in a bowl of warm water.
• 2 cook rice according to packet instructions.
• 3 while the rice cooks, shell and de-vein the prawns (if necessary).
• 4 split the leek lengthways, and then slice thinly.
• 5 tip the leeks into a colander, wash and shake dry.
• 6 pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
• 7 when the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
• 8 add the peas and chicken stock.
• 9 cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
• 10 add the prawns and cook for two to three minutes until they are pink and cooked through.
• 11 stir in the rest of the mint.
• 12 adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
• 13 place the rice in a dish, put the prawn mixture on top and serve.