Piri Piri Rice & Garlic Buttered Prawns


The other week I was having my hair done and came across this recipe whilst reading Cosmo! It looked absolutely delicious so that evening I planned to have a go myself. In the process I did improvise a little by changing the method and adding to the ingredients a little. So here is my slight variation of the recipe – thank you Cosmo for the inspiration! The prawns and black-eyed beans give you a little protein boost and the dish is packed full of flavour. It is truly scrumptious!

Prep Time: 15 - 40 mins | Cooking Time: 15 mins | Serves: 2

Ingredients final

1 tablespoon of coconut oil

1 freshly chopped red chilli

3 spring onions roughly chopped

8 baby sweetcorn, cut in half lengthways

2 large vine tomatoes chopped

1 tablespoon of piri piri spice

A pinch of salt

A few grinds of black pepper

300g tinned black eyed beans, drained and rinsed

A handful of rocket and spinach leaves

2 crushed large garlic cloves

 A large knob of unsalted butter

200g of frozen raw king prawns with tail off

200g of pre-cooked wholegrain rice

1 whole lemon


Method final

  1. Pre-cook your rice if you haven’t already, following the packet instructions, cooking enough for two people and then leave to rest while you cook the rest of the dish. I have allowed more prep time for this above.
  2. Heat 2/3 (2 teaspoons) of the coconut oil in a wok on medium-high heat.
  3. Add the spring onions, chilli, sweetcorn and tomato; stir frying it for a couple of minutes.
  4. Sprinkle over the piri piri seasoning, salt and black pepper mixing it all in as you go.
  5. Add the black-eyed beans and a light dash of water which will help wilt the spinach and rocket you should also add at this point.
  6. Turn off the heat and leave to on side.
  7. Take a separate small frying pan and on a medium – high heat add the rest of the coconut oil (1 teaspoon). Once melted and hot and the garlic, stirring occasionally and lowering the heat a little. Add the butter stirring it into the garlic as it melts. Then immediately add the prawns, stirring them into the garlic and butter.
  8. Cook the prawns for about 5-8 minutes ensuring they’ve turned pink all the way through. Avoid over-cooking the prawns by taking them off the heat as soon as they’ve turned pink – prawns don’t need long to cook and you’ll notice they will shrink a little too in the process.
  9. Return the wok of vegetables and to a medium heat and immediately add the rice, mixing it into the vegetables as you go and frying for a couple of minutes.
  10. Mix in the garlic buttered prawns, and squeeze over the juice of half a lemon.
  11. Dress each serving with a wedge of lemon and a few sprigs of rocket.
  12. Serve and Enjoy!