| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 456 |
| Fat | 19g |
| Saturates | 10.6g |
| Protein | 24.4g |
| Carbs | 46.2g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the rice, coconut milk and 1/2tsp of salt for the coconut rice in a medium-sized pot over a medium-high heat. Bring to a boil then lower the heat and simmer for approx. 20 minutes. Remove from the heat, keep the lid on, and steam for 5 minutes. Fluff the rice using a fork and keep it warm.
To butterfly the prawns, cut down the back all the way to the tail halfway through, making sure not to cut through the head. Flatten and pat the prawns dry.
Combine the flour, paprika, cayenne pepper and salt then sprinkle over the prawns. Toss to coat.
Remove the skin from the garlic and crush all the cloves.
In a large pan, melt the butter and add in the crushed garlic. Remove from the pan and set aside.
Place the oil in the pan and sauté the prawns, turning after 2 minutes or until each side is golden and crispy. Add the garlic butter back to the pan and toss to combine. Cook for 1 minute.
Serve with the rice, lemon and chopped parsley.
