Prawn Brothy Rice
 
Prawn Brothy Rice
 

Prawn Brothy Rice

1hrs 0mins
medium
Servings: 2

If you haven't got any immediate plans to visit the Med any time soon, fear not, because this dish will transport you there instead. We've used our sustainably-caught wild fish bone broth in this dish as a deliciously flavourful but light base, which perfectly compliments the organic prawns and tomatoes.

Ingredients

  • 500g Whole Prawns
  • 500g Cherry Tomatoes
  • 250g Long Grain White Rice Cooked
  • 5 Sprigs Fresh Thyme Chopped
  • 1 Red Chilli Sliced
  • 1 Tbsp Tomato Puree
  • 2 Garlic Cloves Crushed
  • 2 Spring Onion Sliced
  • 1 Lemon
  • 1 Tsp Fish Sauce
  • Drizzle Olive Oil
  • 1 Pouch Sustainably-caught Fish Broth
Sustainably-Caught Wild Fish Bone Broth
£5.00
£5.00

Instructions

  1. In a pan fry the tomatoes until slightly charred then remove them and put to the side
  2. In the same pan, drizzle some olive oil and cook the prawns until they're cooked all the way through and slightly charred
  3. Add a squeeze of lime to the prawns and then remove from the pan and set aside
  4. Drizzle in some more olive oil to the same pan and add in the chopped garlic, thyme and chilli and cook on a low heat until softened and fragrant
  5. Add in the tomato paste and the fish bone broth and mix the ingredients together
  6. Simmer the broth for a few minutes and season to taste
  7. In your serving bowl, add in the cooked rice then top it with some of the fish broth
  8. On top, add the prawns and tomatoes from earlier
  9. Sprinkle over some chopped spring onion and a generous squeeze of lemon