Clodagh Mckenna's 10 minute spicy prawn rice
It takes just 10 minutes to make Clodagh's smokey prawn rice bowl packed with chilli garlic. Her secret… Ready-cooked packet rice. It's super-fast to throw together and uses store cupboard ingredients - making it the perfect midweek meal for the family.
Moroccan Prawn Rice Bowl
Serves: 2
Ingredients
1 tbsp olive oil 180g large raw prawns 4 spring onions, sliced thinly 1 garlic clove, crushed 2 tsp harissa paste½ tsp ground turmeric 200g canned chickpeas, drained and rinsed 250g packet ready cooked brown basmati rice 1 tbsp chopped flat-leaf parsleyJuice 1 lemon Salt and pepper, to season
Method
1. Place a frying pan over a medium heat and pour in the olive oil. Add the raw prawns, spring onions, and garlic. Season with salt and pepper and cook for 3 minutes, tossing every 30 seconds.
2. Once the prawns turn pink, stir in the harissa and turmeric and cook for 1 minute.
3. Add the chickpeas and rice, and cook for about 3 minutes until heated through.
4. Stir in the parsley and a squeeze of lemon juice to taste, and serve.
Flat Breads
Makes: 4
Ingredients
120g self-rising flour120ml natural yoghurt 2 tsp olive oil, plus extra to brush Sea salt
Method
1. Place the flour, yoghurt and olive in a bowl and season with sea salt. Stir to combine into a dough. Tip the dough onto a floured surface and knead for a couple of minutes until it is a flexible dough.
2. Divide the dough into 4 wedges. Roll the wedges into a ball by hand, flatten and use a rolling pin to roll out the balls into 3 to 4-inch flatbreads.
3. Brush the breads with olive oil on both sides, and place them in the air fryer. Cook for 9 minutes at 180C, turning half-way through the cooking time.