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Knorr
Serves 4
Cook 10 mins
Prep 360 mins
36

Peri Peri Prawns with Rice

Here’s a mouth-watering prawns recipe to try for a weeknight dinner. The self made marinade gives the prawns a fantastic unique flavour.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 2 cloves garlic, crushed
  2. 10ml Robertsons Mixed Herbs
  3. 1 pinch salt and pepper (to taste)
  4. 750g prawns, cleaned (leaving shells on)
  5. 125g margarine
  6. 125ml periperi sauce
  7. 1 x KNORR Vegetable Stock Pot (dissolved in a little boiling water)
  8. 1 lemon
  9. 250ml cream
  10. 4 spring onions, chopped

Method

Method

  1. Mix marinade ingredients (dissolved KNORR Vegetable Stock Pot, garlic, mixed herbs, peri peri sauce, salt and pepper) together and pour over the prawns.
  2. Leave to marinade for 6 hours in the fridge.
  3. Heat margarine in a frying pan and add prawns and marinade.
  4. Fry until prawns change colour to pink.
  5. Squeeze in lemon juice and stir in cream before serving.
  6. Serve on a bed of rice with chopped spring onions (for garnish).
  7. BETTER FOR YOU TIPS : For a lower fat alternative replace the 250 ml cream with half (125 ml) low fat milk and half ( 125 ml) cream. You can also serve with a portion of brown rice and fresh salad.
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