Prawn Rice Recipe Jamie Oliver Food

SPEEDY SPICED PRAWN SOUP

Steps:

• Place the prawns in a bowl of cold water so they start to defrost.
• Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
• Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
• With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
• When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

CHORIZO, PEPPER & PRAWN BAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
• Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

PRAWN FRIED RICE

Steps:

• Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
• Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

SPICY PRAWN CURRY WITH QUICK PILAU RICE

Steps:

• Peel and finely slice the red onion, pick the coriander leaves and set aside, then finely slice the stalks. Peel and finely chop the ginger, then finely chop the chilli.
• Heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the red onion, coriander stalks (not leaves) and dried spices, then fry for about 1 minute, until the mustard seeds start to pop.
• Add the chopped ginger and green chilli, then cook for a further 5 minutes, or until the onions have softened, stirring occasionally.
• To prepare the rice, peel and finely chop the onion, then add to a pan over a medium heat with 1 teaspoon of vegetable oil and the butter. Cook for 5 minutes, or until just colouring. Put a kettle of water on to boil.
• Sprinkle in the spices, keeping the dried chilli whole (if using), and cook for 1 minute. Turn up the heat, add the rice and stir well.
• Fill the mug you used for the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt. Bring to the boil, cover and reduce the heat.
• Simmer for 12 to 15 minutes over a low heat, or until the water has been absorbed and the rice is cooked.
• Roughly chop the fresh tomatoes and add to the spiced onions with a splash of boiling water. Bring to the boil, season, then simmer for 5 minutes, or until thickened and darkened slightly.
• Stir in the prawns and coconut milk and cook for 3 to 5 minutes, or until the prawns are pink and cooked through.
• Fluff up the rice with a fork, then serve with the curry, removing the chilli (if using), and a scattering of the coriander leaves on top.

PRAWN JALFREZI

Steps:

• Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
• Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

LEMONY PRAWN & PEA RISOTTO

Steps:

• Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
• Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

SPANISH RICE & PRAWN ONE-POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.