| Ingredients
King prawns three per serve
Basil—two bunches
Pine nuts—100gm
Garlic minced—1 tablespoon
Parmesan grated—100 gm
Olive oil—200ml
Cream—150ml
Salt and pepper—to taste
Long grain rice—2 cups
Water—3cups
10 Semi dried tomatoes - diced |
Method
•
Clean and devain the king prawns leaving the head and the tail
•
Bring the water and rice to the boil. Add tomato and seasoning
then lower to a simmer and cook for twenty minutes
•
Pesto: Blend together basil, pine nuts, garlic and parmesan until
smooth. Slowly add the olive oil and finish with seasoning and
the cream.
• Heat pan with a little oil add seasoned prawns
and cook fully. Then add your pesto.
•
Heat rice in a dariole mould (can be done in the microwave) and
serve with rice in the middle and the prawns and sauce around
the outside |
