Garlicky leek & prawn rice
- Chetna Makan
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.3 out of 5.21 ratingsRate
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You can have this seafood rice ready in 30 minutes. Swap the prawns for chopped chicken or cubes of tofu if you prefer, and add any other veg you like
Dairy-free
Egg-free
High-protein
Low calorie
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive or sunflower oil
-
6 garlic cloves
thinly sliced
-
3 leeks
finely chopped
-
2 x 165g packs raw peeled king prawns
-
1 tbsp chilli paste
-
2 tbsp light soy sauce
-
600g cooked basmati rice
(or prepare 240g uncooked rice)
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Nutrition: per serving
-
kcal359
low
-
fat9g
low
-
saturates1g
-
carbs44g
-
sugars4g
low
-
fibre5g
-
protein22g
high
-
salt1.66g
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Method
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step 1
Heat the oil in a large, wide pan over a low-medium heat and cook the garlic for 1 min until fragrant. Stir in the leeks and cook for 5 mins until golden and wilted.
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step 2
Add the prawns and cook over a medium heat for 3-4 mins until cooked through.
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step 3
Stir in 1 tsp black pepper, the chilli paste, soy sauce and ½ tsp salt. Tip the rice in, mix together and cook until piping hot.
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Overall rating
A star rating of 4.3 out of 5.21 ratings
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