Prawns with Minted Peas and Rice

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“This is a risotto-like recipe that's easy to follow. The secret to a great taste, in my opinion, is in the quality of the prawns you use and the freshness of the mint.”

Ingredients Nutrition


  1. If using frozen prawns, start by letting them sit in a bowl of warm water.
  2. Cook rice according to packet instructions.
  3. While the rice cooks, shell and de-vein the prawns (if necessary).
  4. Split the leek lengthways, and then slice thinly.
  5. Tip the leeks into a colander, wash and shake dry.
  6. Pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
  7. When the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
  8. Add the peas and chicken stock.
  9. Cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
  10. Add the prawns and cook for two to three minutes until they are pink and cooked through.
  11. Stir in the rest of the mint.
  12. Adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
  13. Place the rice in a dish, put the prawn mixture on top and serve.

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