Garlic and sweet chilli king prawns with rounded basmati rice
- 1 pinch sea salt
- 360g basmati rice
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 small red chilli, finely chopped
- 1 tablespoon soy sauce (optional)
- 500g cooked and shelled king prawns
- 1 teaspoon chilli powder
- 5 tablespoons sweet chilli sauce
- prawn crackers
Prep:5min › Cook:15min › Ready in:20min
- Bring a large pan of water to the boil and add the sea salt - meanwhile, rinse the basmati rice under cold water (this stops it sticking together!). Rinse for around 1 minute and then put it in the pan of boiling water. This needs to be boiled for 5 minutes, giving you enough time to start the prawns.
- In a large frying pan or wok over a medium heat add the oil, chopped onion, garlic and chilli and fry for a minute, adding then the soy sauce - this is optional - I like to add it to add extra taste and give the dish a deeper colour. Throw in the prawns and chilli powder.
- Whilst the prawns are heating, remove the pan of rice from the heat and drain in a metal colander. Add 2cm of water back in the pan and place the colander of rice over the pan. Cover the colander with foil - and return to the heat for 8 to 10 minutes.
- Add the sweet chilli sauce to the prawns and stir, reduce the heat and simmer.
- When the rice is soft and fluffy, remove some from the colander using a large spoon and add to a small domed bowl. Use the spoon to pat it down until the bowl is full. Take one serving plate and put it on top of the bowl, then turn it upside down! This sandcastle style creates a small mound of rice! Of course this is optional, but adds a nice touch to the dish!
- Place the prawns around the rice and add one single prawn on top of the rice mound for a finishing touch!
If not a prawn lover, chicken works just as well :)
- 05 Feb 2012
Excellent recipe, loved the flavours and textures. will be making it again. maybe without the prawns to go with rice for a quick veggie dinner! - 14 Sep 2010
Something else. I let it stand for a few minutes after putting the chilli sauce in to let it caramelise a little which gave it a sort of sweet and sour combo. Really good! - 14 Sep 2010