with green beans and rice
It doesn't get much better than popping prawns basted in a rich garlicky butter sauce. A helping of something healthy comes in the form of perfectly charred and softened green beans.
Allergens
Utensils
Tags
Prawns
180 grams
Garlic
2 unit(s)
Lemon
1 unit(s)
Parsley
5 grams
Green Beans
150 grams
Paprika
1 sachet(s)
Rice
150 grams
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, turn the heat down to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Roughly chop the parsley (stalks and all).
- Quarter the lemon.
- Peel and grate the garlic (or use a garlic press).
- Trim the green beans.
- Place a medium pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
- Lower heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
- Cook until the green beans are tender, 4-5 mins.
- Remove the green beans from the pan, draining any excess water. Season to taste with salt and pepper. Cover to keep warm.
- Wipe the pan and return it to a medium-high heat with 2 tbsp butter (double for 4p) and a drizzle of oil.
- Once hot, add the prawns and cook for 4-5 mins. IMPORTANT: Wash your 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 from half the lemon wedges.
- Add 1 tbsp butter and parsley to the pan (if you like, reserve some for a garnish at the end).
- Cook for 1 min to warm through.
- Divide the rice between bowls and top with the garlic prawns.
- Drizzle over the parsley butter sauce from the pan.
- Serve with the green beans and remaining lemon wedges.
- Sprinkle any remaining parsley on top.
1677
kJ
Energy (kJ)
401
kcal
Energy (kcal)
1.3
g
Fat
0.8
g
of which saturates
76.4
g
Carbohydrate
4.2
g
of which sugars
4.9
g
Dietary Fiber
7.8
g
Protein
0
mg
Cholesterol
0.52
g
Salt
