Sri Lankan Prawn Pilaf
with Beetroot and Herb Slaw
Sri Lanka - they call it the pearl of India - because it really is that beautiful. The food is one of its main treasures and as an island - just like us - they love a dish with some tasty, fresh seafood. Plus, we’ve added gorgeous, wonderful beetroot, because it’s in season so therefore at its most delicious! Fusion!
The quantities provided above are averages only.
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
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Sri Lankan Spice Blend
1
Basmati Rice
150
King Prawns
(Contains Crustaceans May contain Molluscs)
½
Lemon
1
Flat Leaf Parsley
1
Beetroot
Nutritional information
Utensils
Instructions
Peel and grate the garlic. Chop the tops and bottoms off the courgettes and quarter each courgette lengthways. Cut each strip into 1cm chunks.
Dissolve the vegetable stock pot in 350ml of boiling water and keep to one side.
Heat a saucepan over medium heat and add 1 tbsp of oil. Stir in the garlic and add the Sri Lankan spice blend. Cook for a minute and then add the rice to the pan. Mix well to make sure the spices are evenly distributed. Add the courgette and pour in the stock .Bring to the boil and then pop a lid on. Reduce the heat to low and cook for 10 mins.
After 10 mins remove the pan from the heat and stir in the prawns. Tip: The prawns need to be submerged in the rice to cook through. Leave the pan off the heat with the lid on for another 10 mins, to allow the heat of the rice to cook the prawns and the rice to finish cooking.
As the rice and prawns get acquainted, finish off your last few jobs! Zest the lemon into a bowl and roughly chop the parsley .Mix half of the parsley with the lemon zest and add 1 1/2 tbsp of olive oil.
Peel the beetroot and remove the top and bottom. Grate the beetroot on the coarse side of your grater and mix in a bowl with the lemon zest and parsley. Squeeze in the juice of half a lemon.
Check your prawns are cooked. They should be pink on the outside and white all the way through. Squeeze in the juice the other half of the lemon, the remaining parsley and mix well.
Serve a generous amount of your pilaf (share your prawns out evenly!) and top with some of your zesty slaw.
