Serves: 3 Prep: 10 mins Cook: 15 mins
WHAT YOU NEED:
- 7 oz. (200g) basmati rice
- 2 tbsp. coconut oil
- 1 tbsp. crushed garlic
- 2 tbsp. grated ginger
- 7 oz. (200g) prawns
- 1 tsp. cumin
- 1 tsp. chili flakes
- pinch cinnamon
- handful coriander
- handful mint
WHAT YOU NEED TO DO:
Cook the rice following the instructions on the packaging, taking care not to overcook it. Strain and put on a large plate or tray, to cool (you can prepare earlier).
In the meantime, heat the coconut oil in a large pan, gently fry the ginger and garlic. Add the prawns and season with cumin, cinnamon, chili flakes, and freshly ground pepper. Briefly fry, for about 2 minutes, string every now and. Season with salt, to taste.
Remove the shrimp from the pan, but add in the rice and fry for 3 to 4 minutes until it heats up and starts to brown. Add the prawns and mix well.
Divide onto the plates and garnish with mint and coriander, to serve.
Nutrition per serving:
372 kcals 11g Fats
52g Carbs 18g Protein
