FOOD
maltatoday | WEDNESDAY • 25 SEPTEMBER 2019
14
• 10 fresh prawns
• 1 ½ cups basmati and
black rice mix
• A handful of dried
cranberries
• 1 tsp harissa paste
• ½ tsp sweet paprika
• ½ tsp chimichurri
• Salt and Pepper
• 1 tsp ras el hanout
• ¼ tsp garam masala
• ½ tsp mild curry powder
1. Start by cooking the rice according to packet instructions.
2. Prepare the coconut milk by heating up the milk along with the
spices in a small saucepan. Let it boil and then lower the heat
and let it simmer until it thickens.
3. Heat up one tablespoon of olive oil in a pan and add the harissa
paste.
4. Add the prawns, season with paprika, chimichurri, salt and
pepper and grill them for a couple of minutes. Be careful not to
overcook the prawns as the texture won't be enjoyable.
5. When the rice is done, add the cranberries to it. Place the rice
followed by prawns on top and drizzle the coconut milk around
the rice. Dig in and enjoy!
Spicy prawns on a bed of rice and cranberries
with coconut curry
Ingredients Method
Fran Farrugia
at Baked
