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Spicy prawn and vegetable pilau
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Spicy prawn and vegetable pilau
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
395Kcal
Fat
3gr
Saturates
1gr
Carbs
64gr
Sugars
9gr
Fibre
7gr
Protein
25gr
Salt
3.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tsp olive oil
- 1 onion, finely sliced
- 1 red pepper. deseeded and cut into short strips
- 2 carrots, coarsely grated
- 2 tbsp Pilau Rice Seasoning (Shwartz or Barts)
- 250g basmati rice
- 600ml hot fish, vegetable or chicken stock (using a cube is fine)
- 150g frozen peas
- 2 x 180g packs raw king prawns
- 1 x 28g pack coriander, finely chopped
- lime halves, to serve
Step by step
- Heat the olive oil in a large saucepan over a medium heat and add the onion. Fry for 3 minutes then add the pepper and carrots and cook for 2 minutes more until the vegetables are starting to soften.
- Sprinkle in the pilau rice seasoning, stir in the rice and cook for 1-2 minutes. Season well.
- Stir in the stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 10 minutes until the liquid has been absorbed.
- Stir in the peas and prawns, re-cover the pan and cook for a further 5 minutes, still on a low heat, or until the prawns are cooked through.
- Fluff up the rice with a fork and stir through the chopped coriander. Serve immediately, with lime halves to squeeze over.