Steamed Rice With Prawns And Potatoes Recipe

About this recipe

A delightful pescatarian dinner featuring steamed basmati rice, tender prawns, and seasoned potatoes, all brought together with a touch of garlic and spring onions.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 500 g X 2 Organically Grown Potato Combo
• 1 Bunch Spring Onion (Hasiru Eerulli)
• 100 g Garlic - Single Clove
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 200 g Knorr Dark Soya Sauce
• 500 G Star White Pepper Masala Powder

Instructions

1. 1. Rinse 1 cup of basmati rice thoroughly and steam it for 25 minutes with just enough water to cook it without becoming soggy. Once cooked, fluff the rice with chopsticks and set aside.
2. 2. Peel and cut 2 medium potatoes into 1-inch cubes. Steam the potato cubes for 25 minutes until tender.
3. 3. In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of Knorr dark soya sauce, and a dash of white pepper. Toss the steamed potatoes in this mixture to coat them evenly.
4. 4. Heat 1 tablespoon of olive oil in a wok over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1-2 minutes.
5. 5. Add the steamed rice to the wok and stir gently to combine with the garlic. Then, add the seasoned potatoes and 12 prawns. Cook for 3-4 minutes, stirring occasionally, until the prawns are pink and cooked through.
6. 6. Sprinkle finely chopped spring onion and a dash of white pepper over the dish. Give everything a final stir and serve hot.