Tomato and Prawn baked rice
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Tomato and Prawn baked rice
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 30mins
Ingredients
Butter
Butter (1 block, room temperature)
1/3 bunch coriander
3 garlic cloves
1 thumb sized piece of ginger
1 lime, zest and juice
2 cups basmati rice, rinsed until the water runs clear then soaked for 45 mins
2 tablespoons ghee
1 onion, diced
2 garlic cloves, sliced
1 thumb size piece of ginger
2 tablespoons tomato paste
3 cups chicken stock
2 tomatoes, diced
½ bunch of coriander leaves picked
8 XL Prawns, butterflied
1 Lime
Olive oil
Salt
METHOD
Combine the butter ingredients in a food processor. Blend until evenly mixed.
In a saucepan, fry off the onion, garlic and ginger until softened. Once soft add in the tomato paste.
In a small saucepan, heat the stock.
Add the rice into the saucepan with the onion. Add in 2tbs of the butter then top with the stock. Cook until all the water is absorbed then turn off the heat and leave to steam.
In a frypan or oven dish add the rice and top with the tomatoes. Lay the prawns on the rice and top with the butter. Bake in a 200-degree oven until the prawns are just cooked.
Remove and serve in the pan garnished with the coriander leaves and a squeeze of lime.
