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Tandoori prawn pilaf with toasted coconut sambal

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Served with a toasted coconut sambal, this impressive tandoori prawn pilaf is a tasty way to get some extra seafood into your week.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Tandoori prawn pilaf with toasted coconut sambal

Ingredients

  • 24 raw prawns, peeled leaving tails intact, deveined
  • 2 tbs tandoori paste
  • 1 brown onion, finely chopped
  • 2 x 115g pkts Thai coconut & lemongrass rice
  • 2 cups (500ml) salt-reduced vegetable stock
  • 1 cup (120g) Coles Australian Snap-Frozen Peas & Corn, thawed
  • 2 tbs shredded coconut, toasted
  • 2 tbs flaked almonds, toasted, coarsely chopped
  • 1 long red chilli, chopped (optional)
  • 2 tbs chopped coriander
  • coriander sprigs, to serve

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Method

  1. Step 1

    Combine prawns and tandoori paste in a large bowl. Spray with olive oil spray. Heat a large heavy-based saucepan over medium heat. Add the prawns and cook, stirring, for 5 mins or until prawns curl and change colour. Transfer to a plate.

  2. Step 2

    Spray pan with olive oil spray. Add the onion. Cook, stirring, for 2 mins or until onion softens. Add rice. Stir to combine. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 10-15 mins or until rice is just tender and liquid is reduced. Return prawns to the pan with the peas and corn. Set aside, covered, for 5 mins to steam.

  3. Step 3

    Meanwhile, combine the coconut, almond and chilli, if using, in a bowl.

  4. Step 4

    Add the chopped coriander to the rice mixture. Stir to combine. Divide the rice mixture among serving bowls. Top with the coconut mixture. Sprinkle with the coriander sprigs.

Recipe tip

Nice & toasty: To toast the coconut and almonds, cook in a dry frying pan over medium heat, tossing, until golden.

    Tandoori prawn pilaf with toasted coconut sambal

    Tandoori prawn pilaf with toasted coconut sambal
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • 24 raw prawns, peeled leaving tails intact, deveined
    • 2 tbs tandoori paste
    • 1 brown onion, finely chopped
    • 2 x 115g pkts Thai coconut & lemongrass rice
    • 2 cups (500ml) salt-reduced vegetable stock
    • 1 cup (120g) Coles Australian Snap-Frozen Peas & Corn, thawed
    • 2 tbs shredded coconut, toasted
    • 2 tbs flaked almonds, toasted, coarsely chopped
    • 1 long red chilli, chopped (optional)
    • 2 tbs chopped coriander
    • coriander sprigs, to serve
      Description

      Served with a toasted coconut sambal, this impressive tandoori prawn pilaf is a tasty way to get some extra seafood into your week.

      Method

      1. Step 1

        Combine prawns and tandoori paste in a large bowl. Spray with olive oil spray. Heat a large heavy-based saucepan over medium heat. Add the prawns and cook, stirring, for 5 mins or until prawns curl and change colour. Transfer to a plate.

      2. Step 2

        Spray pan with olive oil spray. Add the onion. Cook, stirring, for 2 mins or until onion softens. Add rice. Stir to combine. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 10-15 mins or until rice is just tender and liquid is reduced. Return prawns to the pan with the peas and corn. Set aside, covered, for 5 mins to steam.

      3. Step 3

        Meanwhile, combine the coconut, almond and chilli, if using, in a bowl.

      4. Step 4

        Add the chopped coriander to the rice mixture. Stir to combine. Divide the rice mixture among serving bowls. Top with the coconut mixture. Sprinkle with the coriander sprigs.