Prawn Pilaf

Prawn Pilaf

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Serves 4

Preparation time – 10 minutes
Cooking time – 20 minutes

A beautiful golden spiced rice dish with succulent tiger prawns.


Nutritional count per serving:
Energy 400 kcal; Carbohydrate 46 g, of which sugars 1 g; Fat 12 g of which saturated fat 4 g; Protein 27 g;


700 ml/ 1pint 5 fl oz hot fish stock 1 small onion, thinly sliced 25 g/ 1 oz butter 2 tbsps olive oil 1 clove garlic, sliced thinly 2 dried red chillies, crumbled 225 g/ 8 oz basmati rice Pinch of saffron threads 3 bay leaves 500 g/ 1 lb 2 oz peeled raw tiger prawns Salt and freshly ground black pepper A few springs of fresh parsley to garnish


  1. In a large saucepan heat the butter and the oil then add the onion, garlic and crumbled chillies. And stir-fry for a few minutes. Add the rice and stir to coat it in the oil.
  2. Add the saffron and hot fish stock to the pan, bring to the boil then add the bay leaves, prawns and some salt. Cover, reduce the heat and simmer for 10 minutes, then remove from heat and leave to stand for 4 minutes.
  3. Spoon the pilaf onto a serving dish, season with salt and pepper and garnish with the parsley.

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