Prawns and Rice II
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A simple home version of the visible dish: fluffy rice with lightly cooked prawns and a mix of colourful vegetables, dressed with a light savoury seasoning. This is an अनुमानate draft based on the photo, not the restaurant's exact recipe. Serves: 2 Estimated portion size: 350g Portion description: A medium bowl or plate of rice topped with prawns and vegetables The photo suggests a light rice bowl rather than a saucy dish. I have assumed a simple stir-fried or mixed rice style with prawns, carrot, courgette, peas and spring onion. If you want a closer match, you could add a little butter, chilli, soy sauce or a seafood stock, but these are only guesses and not confirmed by the image. 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 simple rice bowl with prawns and mixed vegetables, based on the visible photo. - The rice is plain long-grain rice such as basmati. - The prawns are cooked separately and added on top or folded through at the end. - The dish uses a light oil-based dressing or stir-fry rather than a creamy sauce. - Seasoning is mild and savoury, with lemon and paprika as a plausible home-cook option. Uncertainties: - The exact rice type is not known. - The exact vegetables and seasoning are not known. - It is not clear whether butter, stock, soy sauce, or other sauces were used. - It is not clear whether the prawns were cooked in oil, butter, or another fat. - The restaurant portion size is estimated from the photo only. Safety notes: - This draft is not suitable for people who need to avoid shellfish. - If using frozen prawns, thaw them safely before cooking. - Cook prawns until they are hot throughout and no longer translucent. - If you add optional ingredients such as soy sauce, butter or stock, check their allergen content separately.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 111 kcal
- Protein
- 7.6 g
- Carbohydrate
- 15.6 g
- of which sugars
- 1.5 g
- Fat
- 2 g
- of which saturates
- 0.3 g
- Fibre
- 0.8 g
- Salt
- 0.35 g
Ingredients
- 200 g basmati rice, rinsed
- 300 g raw peeled prawns, thawed if frozen
- 1 medium carrot, finely grated or julienned
- 1 small courgette, diced or finely sliced
- 50 g frozen peas, thawed
- 2 spring onions, sliced
- 1 small red pepper, finely diced
- 1 tablespoon olive oil
- 1 small garlic clove, crushed
- 1 teaspoon mild paprika
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped parsley, optional
Method
1. Cook the rice in unsalted water until tender, then drain well and leave to steam dry.
2. Pat the prawns dry and season lightly with salt, pepper and paprika.
3. Heat half the oil in a frying pan over a medium-high heat and cook the prawns for 1 to 2 minutes each side, just until pink and opaque, then remove to a plate.
4. Add the remaining oil to the pan and cook the garlic for 20 seconds.
5. Add the carrot, courgette and red pepper and stir-fry for 2 to 3 minutes so they stay a little crisp.
6. Stir in the peas and spring onions, then add the cooked rice and mix gently.
7. Add the lemon juice, parsley if using, and adjust the seasoning to taste.
8. Fold the prawns back through the rice briefly, then serve warm.