• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, roughly chop the parsley (stalks and all).
• Quarter the lemon.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the carrot until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min then add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• When 1 min of cooking time remains, add the peas and cook until warmed through.
• Drain any excess water and season to taste with salt and pepper. Remove from the pan and cover to keep warm.

• Give the pan a wipe then return to medium-high heat with half a pack of butter (per 2P) and a drizzle of oil. 
• Once hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Season with salt and pepper.

TIP: If you like, add more butter for a creamier sauce.

• Add the garlic and paprika to the prawns and cook until fragrant, 1 min. 
• Squeeze in the juice of half of the lemon wedges.
• Add the chopped parsley and veg to the pan and toss together with the prawns.
• Cook until warmed through, 1-2 mins.

• Fluff up the rice with a fork and divide between plates.
• Top with the peas, carrots and garlic prawns.
• Drizzle over the parsley butter sauce from the pan.
• Serve the remaining lemon wedges on the side.
• Finish with a sprinkling of any remaining parsley.