Tiger Prawns with Samphire & Wild Rice
Tiger Prawns, Samphire & Wild Rice with Garden Peas.
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A prawn pilaf by any other name...! Unlike a risotto, this isn't creamy and cheesy but much cleaner with distinct flavours and textures. Plump, pink king prawns sit on top of a bed of white and brown wild rice, whilst the saltiness of the samphire is balanced by the sweet garden peas.
Squeeze over the juice from a quartered lemon and garnish with some fresh parsley. Summer is served...!
About this recipe
The secret to this dish is the rich, flavour-packed lobster stock we use to make the sauce, along with onions and white wine. It creates a base flavour of the sea that carries the rest of the dish. Seven, big and meaty tiger prawns come in each portion. The samphire (which is a coastal plant named after St Peter, the patron saint of sailors), is cooked very lightly to retain its texture, colour and flavour. The juicy garden peas and spring onions balance the saltiness from the prawns and samphire. The brown wild rice will tend to have slightly more bite than the white rice - this is how it's meant to be, it isn't under-cooked!
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 469 | 1,501 |
| Energy (cal) | 112 | 358 |
| Protein (g) | 7.7 | 24.6 |
| Carbohydrate (g) | 10.3 | 33 |
| of which: sugars (g) | 2.3 | 7.4 |
| Fat (g) | 3.3 | 10.6 |
| of which are saturates (g) | 1.8 | 5.8 |
| Fibre (g) | 0.9 | 2.9 |
| Sodium (g) | 0.1 | 0.34 |
| Salt (g) | 0.25 | 0.85 |
Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Cooked Basmati Rice, Tiger Prawns (19%) [contains Shellfish], Onion, White Wine [contains Sulphites], Cooked Wild Rice (8%), Water, Peas (4%), Butter [contains Milk], Garlic, Lobster Stock [contains Fish, Shellfish], Samphire, Spring Onion, Fish Stock [contains Fish], Parsley, Fresh Lemon Juice.
Lobster Stock contains: Partially Reconstituted Lobster Preparation (Water, Tapioca, Lobster, Salt), Glucose Syrup, Maltodextrin, Salt, Tomato Puree, Yeast Extract, Vegetable Oil, Anchovy, Fish Protein Extract, Sugar, Lemon Juice Concentrate. Fish Stock contains: Fish (Cooked White Fish, Cod Powder), Maltodextrin, Glucose Syrup, Salt, Yeast Extract, Lemon Juice Concentrate, Stabiliser: Guar Gum, Anchovy Paste, Dried Onion.
Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Extra Warnings:
Caution: Steam may be released when removing film lid. Should this product defrost, keep refrigerated and eat within 2 days. Follow the microwave instructions and heat for 2 minutes. Peel back film lid, stir well, replace film and cook for a further 1 min & 30 secs.
serves 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Extra Warnings:
Caution: Steam may be released when removing film lid. Should this product defrost, keep refrigerated and eat within 2 days. Follow the microwave instructions and heat for 3 minutes. Peel back film lid, stir well, replace film and cook for a further 3 minutes.
Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Crustaceans, Fish, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
