Thai Lime and Coriander Basmati Rice with Tiger Prawns

Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients (Serves 4):

2 Leeks
250g Baby Corn
500g Peeled Cooked Tiger Prawns
1 tsp Ground Cumin
1 tsp Ground Ginger
2 Pouches of Tilda Rizazz Thai Lime and
Coriander Rice
8 tbsp Half Fat Crème Fraiche or Greek Yoghurt

Thai Lime and Coriander Basmati Rice with Tiger Prawns

Method:

Briskly stir fry 2 shredded leeks with 250g of halved baby corn in a little oil until softened. Add 500g of peeled cooked Tiger Prawns and 1 teaspoon each of ground cumin and ginger along with the contents of two pouches of Tilda Rizazz Thai Lime and Coriander rice, Continue to stir fry for a further 2-3 minutes. Stir through 8 generous tablespoons of half fat
crème fraiche or Greek yoghurt. Season to taste, serve piping hot, and enjoy!

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