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
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
- 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.
- Heat 2/3 (2 teaspoons) of the coconut oil in a wok on medium-high heat.
- Add the spring onions, chilli, sweetcorn and tomato; stir frying it for a couple of minutes.
- Sprinkle over the piri piri seasoning, salt and black pepper mixing it all in as you go.
- 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.
- Turn off the heat and leave to on side.
- 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.
- 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.
- 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.
- Mix in the garlic buttered prawns, and squeeze over the juice of half a lemon.
- Dress each serving with a wedge of lemon and a few sprigs of rocket.
- Serve and Enjoy!