Fish and Seafood Recipes - Acapulco Prawns

Ingredients

• 225g/1 cup wild rice mix

• 15ml/1 tbsp chili oil (optional)

• 750g/6 cups whole raw prawns

• 100g/1/ cup butter

• 60ml/4 tbsp groundnut (peanut') oil

• 6 garlic cloves, finely chopped

• 1 green chili, seeded and chopped

• Grated rind and juice of 1 lime

• salt and freshly ground black pepper

• chopped parsley

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Method:

1. Cook the rice mix according to the packet directions. Drain, return to the pan and add the chili oil, if using. Toss gently.

2. Meanwhile, peel the prawns, leaving the tails attached. Rinse and remove the black thread down the backs.

3. Place in a single layer in a shallow ovenproof dish. Heat the butter and oil in a frying pan.

4. Add the garlic, chili, lime rind and juice and fry for 1 minute. Pour over the prawns.

5. Bake in the oven at 200°C/400°F/gas mark 6 for 8-10 minutes until the prawns are just cooked and sizzling. Season to taste.

6. Pile the rice on to serving plates. Top with the prawns in their spicy butter and sprinkle with the parsley.