Fragrant Baked Rice with Spicy Karumba Banana Prawns
Recipe by Sian Hughes from her Instagram profile @recipebreakout
These beautiful plump prawns are from the @msc certified Northern Prawn Fishery, often referred to as Australia’s last wild frontier! And they’ve landed right here in this wonderful baked rice dish. Made with lots of spices and herbs, it’s really easy, takes just 20/25 mins in the oven and it’s sooooo delicious!
To make (for 2)
What you need: one pack (12 Karumba prawns), a tsp of cumin seeds, a few bay leaves, a sprig of rosemary, a cinnamon stick, a tsp of chilli powder, half a tsp each of turmeric and sweet smoky paprika, pinch each of sea salt, sugar and dried oregano, 1 large banana shallot, finely sliced, 200g basmati rice, 400ml vegetable stock, a large knob of butter, a squeeze of lemon juice.
🍤 Start with the prawns in a bowl and add in the chilli powder, turmeric, paprika, oregano, sugar and salt and a bit of black pepper. Drizzle with a little olive oil and mix together well. Set aside whilst you cook the rice.
🍤 Then pour the rice and cumin seeds in a wide bottomed dish. Add in the stock and butter and nestle in the rosemary, bay leaves and cinnamon. Cover with a tight fitting lid or foil and bake on a high heat for 20/25 mins, until all the liquid has been absorbed and rice is nice and fluffy.
🍤 Finally, heat up a little oil in a frying pan and stir fry the prawns and shallots over a high heat for just a few minutes until the shallot are nice and soft and then transfer in with rice (including the cooking juices). Squeeze in the lemon and serve straight away.
Buy these delicious MSC Prawns here >
Recipe by Sian Hughes from her Instagram profile @recipebreakout
These beautiful plump prawns are from the @msc certified Northern Prawn Fishery, often referred to as Australia’s last wild frontier! And they’ve landed right here in this wonderful baked rice dish. Made with lots of spices and herbs, it’s really easy, takes just 20/25 mins in the oven and it’s sooooo delicious!
To make (for 2)
What you need: one pack (12 Karumba prawns), a tsp of cumin seeds, a few bay leaves, a sprig of rosemary, a cinnamon stick, a tsp of chilli powder, half a tsp each of turmeric and sweet smoky paprika, pinch each of sea salt, sugar and dried oregano, 1 large banana shallot, finely sliced, 200g basmati rice, 400ml vegetable stock, a large knob of butter, a squeeze of lemon juice.
🍤 Start with the prawns in a bowl and add in the chilli powder, turmeric, paprika, oregano, sugar and salt and a bit of black pepper. Drizzle with a little olive oil and mix together well. Set aside whilst you cook the rice.
🍤 Then pour the rice and cumin seeds in a wide bottomed dish. Add in the stock and butter and nestle in the rosemary, bay leaves and cinnamon. Cover with a tight fitting lid or foil and bake on a high heat for 20/25 mins, until all the liquid has been absorbed and rice is nice and fluffy.
🍤 Finally, heat up a little oil in a frying pan and stir fry the prawns and shallots over a high heat for just a few minutes until the shallot are nice and soft and then transfer in with rice (including the cooking juices). Squeeze in the lemon and serve straight away.
Buy these delicious MSC Prawns here >
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