Prawn Fridge Buster

This is one of the yummiest things I've cooked in a while. I had frozen prawns in the freezer. Everything else was from my store or left overs.

I first tried Afghan rice with carrot and raisins years ago and it seemed like a perfect opportunity to use up the last carrot and get some extra vegetables. I am also a huge fan of Vietnamese food. This is an incredibly irreverent take on those influences!!!

This recipe makes enough for two.

For the rice

• one carrot, grated
• one cup of rice
• garlic glove, diced or crushed
• a fish stock cube

For the prawns

• olive oil
• quarter teaspoon dill
• quarter teaspoon chilli flakes
• quarter cup of grated/ creamed/ ground coconut
• two small onions, diced
• teaspoon dijon mustard/ rice wine vinegar
• 200g  prawns

Method

1. Put the rice, carrot, half the garlic and half the fish stock cube in a pan with enough water for the rice (about 2 cups of water) and cook until done
2. Whilst the rice is cooking saute the onions with the coconut, herbs, remaining garlic, and chili. When the onions are soft add the prawns, mustatd and remaining fish stock cube dissolved in half a cup of boiling water.
3. Once the prawns are cooked/ warmed through, serve hot!

This was crazily good reheated as egg fried rice with a couple of eggs beaten into it (I greedily ate most of the prawns in the first serving!)