Prawn Braai Rice
Ingredients
Cajun lemon butter
125g butter, softened
2 Tbsps Ina Paarman's Cajun spice
3 garlic cloves, finely chopped
1 red chili, finely chopped
1 Tbsp mixed herbs
1 tsp cayenne pepper
1 tsp paprika
1 lemon, juiced
1 heaped Tbsp fresh parsley, chopped + extra for garnishing
Salt and pepper, to taste
700g prawns, cleaned
Rice
200g Tenderstem® broccoli, charred on the braai
1 pack baby corn, charred on the braai
1 pack robot peppers, sliced and charred on the braai
2 cups Akila 1121 Sella Basmati Rice, cooked and steamed
1 Tbsp Ina Paarman's Cajun spice
1 tsp smoked paprika
Zest of 1 lemon
Salt and pepper, to taste
Method
01
Method
Mix all the ingredients for the cajun lemon butter together in a bowl and set aside
02
Method
Char vegetables on the braai and set aside.
03
Method
Heat the oil in a pan over low heat and add the rice, add the cajun spice, smoked paprika and lemon zest and stir to combine. Fry until fragrant, tossing regularly 5-6
minutes).
04
Method
Gently stir the charred vegetables into the rice and cook for a further 2-3 minutes
05
Method
Squeeze the lemon juice over the rice, and remove from the heat.
06
Method
Generously brush the prawns with the cajun lemon butter.
07
Method
Place the prawns on the braai and cook until tender.
08
Method
Dish the rice into a large serving dish and place the prawns on top of the rice, add
another squeeze of lemon and garnish with fresh parsley.
09
Method
Serve warm