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Prawn, tomato and chilli pilaf
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Quick and easy seafood pilaf ready in just 30 minutes with minimal prep!
Ingredients:
  • 500g medium green prawns
  • 2 red onions
  • 60g butter
  • 300g (1 1/2 cups) Basmati rice
  • 3cm piece ginger
  • 1 long red chilli
  • 6 cardamom pods
  • 1 tsp cumin seeds
  • 1 cinnamon quill
  • 2 cloves garlic
  • 400g can Italian chopped tomatoes
  • 2 spring onions
  • 1 lemon
  • 1/4 bunch coriander
Instructions:
  • Remove heads from 12 prawns and save them. Transfer all prawns to a bowl and refrigerate. Peel and finely chop red onions. Melt butter in a 26cm frying pan over medium heat. Add red onions and reserved prawn heads. Cook, stirring occasionally, for 5 minutes until onions are softened.
  • Place the rice in a sieve and rinse under running water until the water runs clear. Set aside. Peel and finely grate the ginger. Cut the chili in half lengthwise, discard the seeds, and finely chop.
  • Discard prawn heads from pan. Add ginger, chili, and spices to the pan, then crush garlic over it. Turn up the heat and stir for 3 minutes until it caramelizes. Mix in rice until well coated, then pour in tomatoes and 375ml (1 1/2 cups) boiling water. Season generously with salt.
  • Bring the rice mixture to a gentle boil, then cover with a lid. Reduce the heat to low-medium and simmer for 15 minutes until the liquid is absorbed. While the rice cooks, peel the prawns, leaving the tails on, and finely chop the spring onions. Also, cut the lemon into wedges and set aside.
  • Take the pan off the heat, gently mix in the prawns, cover, and let it sit for 5 minutes to allow the residual heat to cook the prawns and rice to perfection.
  • Separate the pilaf into bowls, rip coriander leaves, and sprinkle them along with the spring onions. Serve with lemon wedges.

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