Speedy Smoky King Prawns and Rice
with Green Beans and Soured Cream
Looking for a super quick and tasty midweek dinner option? Try cooking up our Speedy Smoky King Prawns and Rice in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Green Beans
150 grams
Basmati Rice
225 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Peri Peri Seasoning
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
1 sachet(s)
Smoky Base Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Trim the green beans. Cut into thirds.
- Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
Boil the rice, 10-12 mins. - Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Drain the prawns.
- Once hot, fry the prawns and beans, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
- Next, add the peri peri seasoning and tomato puree to the prawns. Stir-fry, 1 min.
- Stir in the veg stock paste, smoky base paste, butter, honey and water for the sauce (see pantry for all three).
- Bring to a boil. Simmer, 3-4 mins. IMPORTANT: Cook so they're opaque in the middle of the prawns.
- Add the rice to the chicken. Stir well to coat. Taste and season with salt and pepper if needed.
- Share between your bowls. Top with the soured cream.
Enjoy!
