Prawn Green Bean Pilaff Recipes

GOAN PRAWN PULAO (PILAF)

Steps:

• Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
• Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
• Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
• Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
• Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
• Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
• Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!

PRAWN AND GREEN BEAN MASALA

Steps:

• Over medium heat sauté oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy.
• Add prawns and stir for about five minutes, just until the prawns curl.
• Add spinach and allow to wilt for a minute or two while stirring.
• Add tomatoes and stir until heated.
• Stir in cream for a minute.
• Serve on rice. In my pictures you'll see brown basmati.

RICE AND BLACK BEAN PILAF

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

ONE-PAN PRAWN PILAU

Steps:

• Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
• Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
• Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

SPEEDY PRAWN PILAF

Steps:

• Mix half a pouch Tilda Pure Basmati Rizzaz with the frozen peas, frozen prawns, 2 tbsp water and curry powder. Season if you want to, cover and cook in the microwave on High for 3 mins until piping hot. Serve with a spoonful natural yogurt.

MUMMY PING'S SAMBAL PRAWNS & GREEN BEANS

Steps:

• First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies with the rest of the spice paste ingredients in a processor or blender to make an even, fine-textured paste.
• Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too.
• Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through and the beans are just tender. Serve immediately with the Pandan steamed rice (see 'Goes well with').

CURRIED PRAWN & GREEN BEAN PIE

Steps:

• Heat 2 tbsp of the oil in a medium saucepan. Add the onion and a pinch of salt and fry over a medium heat for 8 mins, or until the onions turn golden and sticky. Stir the flour and curry paste into the onions and cook for 2 mins. Remove from the heat and quickly whisk through the milk in several additions to make a thick sauce.
• Bring a large pan of water to the boil, add the beans and cook for 1 min, then scoop out with a slotted spoon and set aside. Add the potatoes to the water and cook for 5-6 mins or until you can easily insert a cutlery knife into them. Drain and mash. Stir through the remaining oil, turmeric and nigella seeds, then season to taste.
• Add the prawns and green beans to the sauce. Bring to a simmer and quickly remove from the heat. Stir through the coriander and crème fraîche and season to taste.
• Heat the grill to its highest setting. Spoon the mixture into a medium heatproof dish. Spread over the mashed potato and grill for 4-5 mins or until golden and bubbling.

GREEN SEASONED BEANS AND BROWN RICE PILAF

Steps:

• Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
• Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
• Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
• Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.