Coconut, syrup & lime tart
A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal
Spiced rice with prawns
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 200g long grain rice
- 175g frozen peas
- 2 tbsp oilplus a drop extra
- 1 onionchopped
- 3 rashers streaky baconchopped
- 1 tbsp tikka masala curry paste
- 250g peeled cooked tiger prawnthawed if frozen
- 1 eggbeaten
- soy sauceto serve
Nutrition: per serving
- kcal411
- fat14g
- saturates3g
- carbs50g
- sugars0g
- fibre3g
- protein25g
- salt1.63g
Method
step 1
Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
step 2
While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
step 3
Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.
