Prawn and courgette with minted pilaf

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 20 medium-size prawns

    60g butter

    1 tbsp olive oil

    150g white onion, finely chopped

    2 cloves garlic, finely chopped

    1 fresh small red chilli, finely chopped

    300g white long-grain rice

    1 tsp finely grated lemon rind

    4 tbsp non-alcoholic white wine

    375ml hot fish stock

    360g courgettes, coarsely grated

    Minted lemon dressing

    2 medium lemons (280g), peeled, segmented

    1 cup loosely packed fresh flat-leaf parsley leaves

    ½ cup loosely packed fresh mint leaves

    4 tbsp olive oil


  • Shell and devein prawns, leaving tails intact; refrigerate.

    Heat butter and oil in a medium saucepan; cook onion, garlic and chilli, stirring, until onion softens.

    Add rice, rind and non-alcoholic wine; cook until liquid has evaporated.

    Stir in hot stock, bring to the boil.

    Reduce heat to low, stirring; cook, covered, 10 minutes.

    Meanwhile, make minted lemon dressing by processing all the ingredients until finely chopped.

    Season to taste.

    Stir courgette into rice mixture; top with prawns.

    Cover; cook 5 minutes.

    Remove from heat; stand, covered, 5 minutes.

    Serve pilaf drizzled with dressing.