Lemon & Leek Prawns
Full of flavour yet nutritious when served with Tilda Wholegrain Basmati and Quinoa. A quick recipe that will have a tasty midweek meal on the table in minutes!
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Wholegrain Basmati & Quinoa rice
- 1 tbsp olive oil
- 175g baby leeks, trimmed & sliced
- 1 small knob of ginger, peeled & finely grated
- 1/2 a red chilli, deseeded & finely chopped
- 1 garlic clove, crushed
- 200g cooked tiger prawns
- Juice of 1/2 a lemon
- Salt & pepper to season
How to make Lemon & Leek Prawns
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Heat the oil in a large frying pan, add the leeks and cook for 3-4 minutes until softened.
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Cook the rice according to pouch instructions.
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Add the ginger, chilli and garlic to the pan, cook for 1 minute.
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Add the prawns to the pan until heated through.
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Stir through the cooked Wholegrain Basmati and Quinoa rice and squeeze over lemon juice to serve. Season to taste and serve piping hot.
