In recent months I have been using a blend of spices that makes meals so much tastier. I have used this blend in a variety of different dish. The other day I decided to try it in a prawn rice recipe. As many of you will know prawns are the last seafood my son Ted, who is 11, will eat.
Therefore I’m trying to make these prawn meals as interesting as possible. Ted loves the southern spice blend. Ted actually found the recipe and he helped me to adapt it to our tastes. I knew if I added it to prawns he would eat it. He did eat the prawns but not the rice. I was just happy he ate one food on his plate. My husband and I really enjoyed this dish and we hope you will too. Below is a video and recipe for you.
What foods do you enjoy adding flavour too? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Colander
- Small bowl
- Stirring spoon
- Sharp Knife
- Chopping board
- Vegetable peeler
- Grater
- Large saucepan
- Teaspoon
- Tablespoon
- Wooden or stirring spoon
Ingredients
- Raw or cooked prawns x 500 g
- Spring onions x 1 bunch
- Courgettes x 1
- Red pepper x 1
- Brown or white rice x 200g
- Chicken stock x 600 mls (or enough to cover 2 cms above the rice)
- Tamari x 2 tbsp
- Mild or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1 – 2 pinches
- Onion granules x 1 tsp
- Garlic granules x 1 tsp
- Salt and pepper to taste
- Spinach x 1 – 2 handfuls
- Oil for the pan
Method
- Wash the rice under the tap in the kitchen twice and leave it to drain in the colander.
- Cut the top from the red pepper and remove the stalk and core.
- Now slice the flesh of the pepper and cut it into 1 centimetre pieces.
- Peel the courgettes and grate it.
- Remove the top and tails from the spring onions and slice into 1/2 centimetre pieces.
- Put a large pan on a high heat and add enough oil to cover the base.
- When the pan is hot add the spring onions and fry until they start to soften.
- Add in the courgettes and red pepper and continue to fry for a further few minutes.
- Stir these ingredients together for a minutes.
- Add in the brown or white rice and stir until the rice starts to become see through/ clear.
- It will take a good minute before it starts to happen.
- Pour over the chicken stock.
- Sprinkle over the mild or hot chili powder, smoked paprika, cayenne pepper, onion granules, garlic granules and salt and pepper to taste.
- Bring all these ingredients to the boil.
- Turn the heat down to low and leave to simmer.
- Taste the sauce to see if more salt and pepper is needed.
- If so, add it at this point and then put the lid on the pan.
- Leave to simmer until all the liquid has absorbed into the rice.
- Now add in the prawns, if using uncooked prawns wait until they turn pink before removing the pan from the heat.
- If using cooked prawns add them in and remove the pan from the heat.
- Finally add in the spinach and let it wilt down.
- Then serve and enjoy.
Southern Spice Prawn Rice was a delicious dinner. It was easy to prepare and cook. It also made yummy leftover the next day too. Personally I wouldn’t make extra of this dish and freeze it. Rice once cooked contains germs which aren’t good for the stomach. Even when frozen the germs continue to grow on the rice. Therefore it’s best to cook rice fresh or just eat it as leftovers the next day. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 