Pranzeo-style prawns and rice
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A light home-cookable rice bowl inspired by the photo: steamed rice with prawns and a simple mix of finely chopped vegetables, finished with a mild savoury dressing. This is an अनुमानated home version, not the exact restaurant recipe. Serves: 2 Estimated portion size: 350g Portion description: One generous bowl per person The photo suggests a simple rice dish with prawns and small pieces of vegetables, likely dressed rather than heavily sauced. I have kept the method light and practical for home cooking. If you want a closer match, a little butter, chilli, or a squeeze of extra citrus could be used, but those are only assumptions. Use a separate pan for the prawns and cook until just done. Do not reuse raw prawn marinade unless it has been boiled first. Draft generated from a Pranzeo plate estimate. Review before publishing; do not treat allergy or nutrition estimates as guarantees. AI assumptions: - The dish is a plain rice-based main with prawns rather than a creamy or sauced seafood rice. - The visible orange shreds are likely carrot and the green pieces are likely cucumber, courgette, or herbs. - The prawns appear pan-cooked with a little oil and seasoning. - The portion shown is around two generous servings in total. - No hidden dairy, egg, gluten, nuts, or alcohol can be confirmed from the photo. Uncertainties: - The exact rice type, seasoning, and cooking fat are not visible. - The vegetable mix and any dressing are uncertain. - The prawns may have been marinated or finished with a sauce not visible in the image. - Cross-contact and restaurant allergen handling cannot be known from the photo. Questions to improve the draft: - Was the rice plain, or did it taste buttery, garlicky, or spicy? - Were the prawns cooked with oil, butter, or sauce, or were they simply grilled or pan-fried? - What vegetables were included apart from the carrot and green pieces visible in the photo? - Was the dish served hot, warm, or cold? - Did it include any visible herbs, chilli, or citrus dressing? Safety notes: - Shellfish is present or strongly implied. - This draft does not guarantee the dish is free from any allergen. - Cook prawns thoroughly until opaque and firm. - If using pre-cooked prawns, add them only at the end to avoid overcooking.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 124 kcal
- Protein
- 8.2 g
- Carbohydrate
- 16.8 g
- of which sugars
- 1.2 g
- Fat
- 3.2 g
- of which saturates
- 0.5 g
- Fibre
- 0.8 g
- Salt
- 0.18 g
Ingredients
- 180 g basmati rice, rinsed
- 250 g raw prawns, peeled and deveined
- 1 medium carrot, grated
- 1 small courgette, finely diced or grated
- 50 g cucumber, finely diced
- 30 g red pepper, finely diced
- 2 tbsp chopped fresh parsley or coriander
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- 1 tbsp lemon juice
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Method
1. Cook the rice in lightly salted water until tender, then drain and leave to steam dry.
2. Mix the prawns with half the oil, the garlic, paprika, a little salt, and black pepper.
3. Heat a pan over medium-high heat and cook the prawns for 2 to 3 minutes until just pink and opaque, then remove from the heat.
4. Stir the carrot, courgette, cucumber, red pepper, and herbs through the warm rice.
5. Add the lemon juice, remaining oil, and a little more seasoning, then toss well.
6. Top the rice with the cooked prawns and serve warm or at room temperature.