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Peri Peri Prawns with Rice

Peri Peri Prawns with Rice 
  • 4 People
  • 370 min.
  • intermediate 
Here’s a mouth-watering prawns recipe to try for a weeknight dinner. The self made marinade gives the prawns a fantastic unique flavour. 
Ingredients
  • 2 cloves garlic, crushed
  • 10 ml Robertsons mixed herbs
  • 1 pinch salt and pepper (to taste)
  • 750 g prawns, cleaned (leaving shells on)
  • 125 g margarine
  • 125 ml peri peri sauce
  • 1 Knorr vegetable stock pot (dissolved in a little boiling water)
  • 1 lemon
  • 250 ml cream
  • 4 spring onions, chopped
Cooking Method

  1. Mix marinade ingredients (dissolved KNORR Vegetable Stock Pot, garlic, mixed herbs, peri peri sauce, salt and pepper) together and pour over the prawns.

  2. Leave to marinade for 6 hours in the fridge.

  3. Heat margarine in a frying pan and add prawns and marinade.

  4. Fry until prawns change colour to pink.

  5. Squeeze in lemon juice and stir in cream before serving.

  6. Serve on a bed of rice with chopped spring onions (for garnish).

  7. Better For You Tips : For a lower fat alternative replace the 250 ml cream with half (125 ml) low fat milk and half ( 125 ml) cream. You can also serve with a portion of brown rice and fresh salad.

  • Nut Free
  • Dairy Free
  • Gluten Free

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