GARLIC & PARSLEY PRAWNS IN TOMATOES

This is one of the simplest prawn meals I have ever made. It was late on Wednesday night and I had no idea what to make for dinner. I had bought some frozen prawns with the tails off (you can certainly make this dish with prawns with tails intact) and was saving them to make sushi or a complex risotto. Instead, I figured that garlic, parsley and prawns would go well together. The tomatoes were a last minute addition in an effort to increase the meager vegetable intake in the meal. This recipe would take only a few minutes to cook, if not for the steaming of the brown rice. To save time, use white rice such as doongara or basmati, as its cooking time is less. You could also add Asian greens into the dish, such as buk choy.

INGREDIENTS

• 1 1/2 cups brown rice 
• 4 garlic cloves, finely chopped
• 200g raw prawns, peeled & defined (tails on or off- your choice)
• 1 tablespoon sesame oil
• 1 heaped tablespoon fresh parsley, finely chopped
• 400g diced tomatoes 
• a pinch of chilli flakes

COOKING 

1. Cook brown by rice by combining rice and 3 cups of water in a small to medium saucepan over high heat. Bring to the boil, then simmer for 25 minutes, or until all water is absorbed and rice is tender. Remove from heat. 

2. Heat a wok over medium heat and add the sesame oil, swirling around to coat. Add garlic and prawns and cook for 3 minutes or until prawns are cooked (that is, their skin has changed from transparent to a soft pink colouring). Add diced tomatoes, parsley and chilli flakes and cook over medium for a few minutes, until the tomatoes are cooked through. Remove from heat. 

Serve tomato & garlic prawns on a bed of brown rice. 

Serves / 2 - 4

Total Preparation time / 10 minutes

Total Cooking time / 30 minutes 

x E