Spiced rice with prawns

Spiced rice with prawns

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(36 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 4

Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
411
protein
25g
carbs
50g
fat
14g
saturates
3g
fibre
3g
sugar
0g
salt
1.63g

Ingredients

  • 200g long grain rice
  • 175g frozen peas
  • 2 tbsp oil, plus a drop extra
  • 1 onion, chopped
  • 3 rashers streaky bacon, chopped
  • 1 tbsp tikka masala curry paste
  • 250g peeled cooked tiger prawns, thawed if frozen
  • 1 egg, beaten
  • soy sauce, to serve

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Method

  1. Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
  2. While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
  3. Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.

Recipe from Good Food magazine, October 2003

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Comments

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rollo1's picture

Geronimo....little suggestion:
Tikka Masala curry paste in this recipe is obviously the shop bought one.......................

padraig1934's picture

it would help if you gave the recipe for the Curry Paste

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