Pineapple & prawn rice

Name: Pineapple & prawn rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 echalion shallot, roughly chopped; 2 red Thai chilli; 2 stems lemongrass (white parts only), finely chopped; 4 clove/s garlic, peeled; 6 Cooks' Ingredients Makrut Lime Leaves; 25 g pack coriander, stems only, finely chopped; 1 tbsp curry powder; 3 tbsp rapeseed oil; 300 g raw king prawns; 200 g green beans, sliced into thirds; 40 g unsalted cashews; 250 g pouches microwavable jasmine rice; ½ peeled, cored and cut into 1cm cubes (about 250g prepared weight); 2 tbsp fish sauce; 1 lime, juice

Microwavable rice is a convenient hack if you are looking for a quick weeknight supper. Be assertive with your use of chillies if you can bear it – the lush pineapple provides a sweet contrast.

Recipe by: Ravinder Bhogal

5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat

Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

Ingredients

1 echalion shallot, roughly chopped
2 red Thai chilli
2 stems lemongrass (white parts only), finely chopped
4 clove/s garlic, peeled
6 Cooks' Ingredients Makrut Lime Leaves
25g pack coriander, stems only, finely chopped
1 tbsp curry powder
3 tbsp rapeseed oil
300g raw king prawns
200g green beans, sliced into thirds
40g unsalted cashews
2 x 250g pouches microwavable jasmine rice
½ peeled, cored and cut into 1cm cubes (about 250g prepared weight)
2 tbsp fish sauce
1 lime, juice

To serve

40g Cooks' Ingredients Crispy Fried Onions
¼ x 20g pack Thai basil, leaves picked
½ x 25g pack coriander, leaves roughly chopped

Method

In a food processor, whizz together the shallot, chillies, lemongrass, garlic, lime leaves, coriander stems and curry powder with ½ of the oil to make a paste.
Heat the remaining oil in a wok; fry the paste over a medium heat for 5 minutes, stirring. Increase the heat to medium-high, then add the prawns, green beans and cashews; stir fry for 2-3 minutes or until the prawns are pink and opaque.
Scatter in the rice and pineapple and toss well until the rice is piping hot (about 2 minutes). Season with the fish sauce and squeeze over the lime juice. Transfer to a platter and scatter with the crispy onions and herbs.

And to drink...

La Perrière Pouilly-Fumé, France

This Sauvignon Blanc is matured on the lees for five months, adding a touch of creamy richness.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,371kJ/ 566kcals
Fat	24g
Saturated Fat	4.4g
Carbohydrates	61g
Sugars	10.1g
Fibre	5.2g
Protein	22g
Salt	2.3g

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