Caribbean Ginger Lime Prawn Rice
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Trinidad and Tobago. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 137 kcal
- Protein
- 9.7 g
- Carbohydrate
- 21 g
- of which sugars
- 2.5 g
- Fat
- 2.9 g
- of which saturates
- 0.6 g
- Fibre
- 2 g
- Salt
- 0.74 g
Ingredients
- 500g raw king prawns, peeled
- 25g fresh ginger, grated
- 3 garlic cloves, crushed
- 1 red pepper, diced
- 1 small onion, chopped
- 1 tbsp vegetable oil
- 1 tsp ground allspice
- 1/2 tsp chilli flakes
- 300g basmati rice, rinsed
- 500ml light vegetable stock
- 150g frozen peas
- 1 lime, zest and juice
- Small handful coriander
Method
Toss the prawns with half the ginger, half the garlic and the lime zest.
Soften onion and pepper in oil; add remaining ginger, garlic, allspice and chilli.
Stir in rice and stock, cover and cook gently for 12 minutes.
Add peas and prawns, cover again and cook for 5 minutes until pink and the rice is tender.
Rest off the heat for 5 minutes, then add lime juice and coriander.
Reviews
Fresh and colourful, with sensible portions. My rice needed another splash of stock, probably because my lid was loose.
Sarah GoodallEverything cooked in one pan without the prawns turning rubbery. I added a few drops of pepper sauce at serving.
steve4Marinating the prawns separately meant they tasted of ginger and lime all the way through, not just from the rice.
Steve Allanson