This is a fairly simple entree that is prepared immediately before serving. This version used chives for the garnish.
Ingredients
- 200g Arborio rice
- Half cup diced frozen vegetables
- 1 lemon - juiced and rind grated
- 2 tablespoons green peppercorns (bottled or canned is OK)
- 1 clove garlic finely chopped
- 1 scalion (shalot, spring onion) chopped
- 4 tablespoons cream
- 1 tablespoon tomato paste
- 16-20 raw prawns
- 1 chopped small fresh chili or chili flakes (optional)
Method
- Cook the rice with lemon juice, lemon rind and diced vegetables and set aside.
- Lightly stir fry garlic, green peppercorns and scallion.
- Add the prawns and tomato paste with a little salt and black pepper to taste. Add chili if desired.
- When the prawns are almost cooked, stir in the cream and tomato paste then remove from heat.
Serving (4)
- Spoon 1/4 of the cooked rice and vegetables into small serving dishes.
- Spread 1/4 of the prawn and peppercorns mixture on top of each dish.
- Garnish with fresh parsley or chives.
