This lemon and leek prawns recipe is unbelievably quick to make, you’ll be noshing down in under 10 minutes with this speedy fix.
Ingredients
Serves 2
1 pouch of Tilda Brown Basmati & Quinoa
1tbsp olive oil
175g baby leeks, sliced or 1 medium leek, trimmed, sliced
1 small knob of ginger, peeled and finely grated
Half a red chilli, deseeded and finely chopped
1 clove garlic, crushed
200g cooked tiger prawns
Juice of half a lemon
Method
Heat the oil in a large frying pan, add the leeks and cook for 3-4 minutes until softened.
Heat the pouch of rice according to pack instructions.
Add the ginger, chilli and garlic to the pan, cook for a minute, then add the prawns and cook until heated through.
Stir through the cooked rice and squeeze over lemon juice to serve. Season to taste.
Serve piping hot.
