King Prawns and Rice

Friday last saw Mrs H and I tucking into King Prawns and rice – just the way we like them. The idea of a Thai salad on a cold evening sis not appeal to us! It a quick and simple dish and tastes great. In fact it takes more time to peel the prawns than cook then! The primary ingredient are those type of prawns that are massive – I tend to buy then from my local Korean supermarket – about £10 for 20 and about 150mm’s long. (make sure they are the uncooked variety!) - they are often frozen as they probably come from The far east...

Ingredients (serves between 2/3 people):

• Pack of Super King prawns
• 1 large clove of garlic
• 10gms Butter

For the rice:

• 1 cup of basmati rice
• 1 tsp of groung tumeric
• 2 tbsp of sultanas
• 2 tbsp of pistachio nuts
• 1 tsp of pine kernel nuts
• 1 large onion
• ½ tsp of sugar
• Olive oil

I take a prawn and remove the head. I then cut the prawn lengthways to break open the underside of the shell. The shell is then easy to remove and the prawn can be cooked on a griddle, splayed open. Wash all the peeled and split prawns and set aside.

Boil the rice until just cooked with the tumeric. Drain and wash with hot water and leave to drain. Chop and fry the onion in about 1tbsp of olive oil. When cooked, add all of the nuts and sultanas and fry until starting to turn brown. Add the rice and ensure all is completely mixed well and hot throughout. Keep warm.

Now melt the butter in a hotish pan or griddle and add the garlic. After a few seconds, add the prawns and fry until they change colour to pink – meaning they are just cooked.

Serve prawns on a bed of the rice and spoon over any butter and garlic on to the top. Absolute bliss!!