Wash the rice and use a pot with a lid. Put the rice in salted water until cooked.
When cooked leave in the pot with lid on, ok.
While the rice is cooking, heat a frying pan over medium-high heat.
Add the butter and oil when the butter has melted.
Add the garlic, chilli and zest and cook for 2 minutes.
Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.
Remove prawns from the pan.
Add the cream stir until the sauce thickens. Not to thick.
Add the parsley, salt and pepper to the pan and toss to combine.
Put the prawns back into the pan and stir gently to coat the prawns with the sauce.
Place the rice on the plates and put the prawns on top and pour the sauce over the prawns.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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