with sugar snaps, carrots and rice
It doesn't get much better than popping prawns basted in a rich garlicky butter sauce. A helping of something nourishing comes in the form of perfectly charred and softened sugar snaps.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Rice
150 grams
Lemon
1 unit(s)
Parsley
5 grams
Paprika
1 sachet(s)
Carrot
1 unit(s)
Prawns
150 grams
Sugar Snap Peas
150 grams
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) 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 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, 4-5 mins.
- Add the sugar snaps, lower heat to medium, add a splash of water and cover with a lid or some foil.
- Cook until the veg is tender, 2-3 mins.
- 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 2 tbsp butter (double for 4p) 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.
- 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 sugar snaps, carrots and garlic prawns.
- Drizzle over the parsley butter sauce from the pan.
- Serve remaining lemon wedges on the side.
1678
kJ
Energy (kJ)
401
kcal
Energy (kcal)
2.3
g
Fat
0.5
g
of which saturates
77.5
g
Carbohydrate
8.9
g
of which sugars
0
g
Dietary Fiber
21.2
g
Protein
0
mg
Cholesterol
1.53
g
Salt
