Lemon & Leek Prawns12 mins
- Serves 2
- Quick & Easy
- Prep: 2 mins
- Cook: 10 mins
- 1 pouch Brown Basmati & Quinoa
- 1 tbsp. olive oil
- 175g baby leeks, trimmed & sliced
- 1 small knob of ginger, peeled & finely grated
- 1/2 red chilli, deseeded & finely chopped
- 1 garlic clove crushed
- 200g cooked tiger prawns
- juice of 1/2 lemon
Heat the oil in a large frying pan, add the leeks and cook for 3-4 minutes until softened.
Heat the pouch for 2 minutes in the microwave.
Add the ginger, chilli and garlic to the pan, cook for 1 minutes.
Add the prawns to the pan until heated through.
Stir through the cooked rice and squeeze over lemon juice to serve. Season to taste and serve piping hot.