Prawns’n’Peas: A lovely little rice starter.
(This is the full recipe, on which “Pi**-easy-prawns’n’rice” came from).
Prep: 2 mins.
Cooking: 15 mins.
Rating: 2: Easy
Prawns & peas go together wonderfully. This starter can be made well before-hand and left in a container ready to fry up with a little more butter over a high heat at the last minute.
- A one-mug batch of Delia’s white rice done in a saucepan
- 200g frozen prawns – the larger they can be, the better
- 200g frozen petit-pois
- 1 red onion
- Half a red pepper
- Thai stir-fry herb mix (contains lemon grass, etc)
- Light soy sauce
- Frying pan with a lid or a lidded frying pan – your choice.
- Do a pan of white rice with a mug of white basmati rice, following Delia’s recipe.
- Chop the onion and the red pepper quite finely and soften in an oiled frying pan with the lid off for ten minutes whilst the rice is cooking in its own pan.
- Put the peas and prawns in to the frying pan with the onion and pepper, stirring to distribute evenly.
- Season well and add a few Thai stir-fry herbs. The prawns are pre-cooked and the peas need little cooking so just put the lid on and turn out the heat. Let it all sit there steaming until the rice is ready. A Thai-style herb mixture is widely available these days.
- When the rice is done and quite dry, take the lid off the frying pan, turn the heat to full, drop in the knob of butter, stir thoroughly and follow that with the rice. Stir the rice together with everything else until all is thoroughly muxed ip.
- Serve in small bowls.
- Have light soy sauce available should anyone want some.