Serves 2 · Prep 5 min · Cook 10 min
Juicy prawns, cherry tomatoes, spinach and a squeeze of lemon over rice.
Ingredients
- 250 g raw peeled prawns, thawed if frozen
- 2 tsp Pratty’s Garlic & Herb
- 1 tbsp olive oil
- 150 g cherry tomatoes, halved
- 100 g baby spinach
- 250 g microwave rice
- ½ lemon
Method
- Heat the oil in a frying pan and cook the tomatoes for 3 minutes.
- Add the prawns and Garlic & Herb seasoning. Fry for 3–5 minutes until the prawns are pink, opaque and cooked through. Stir in the spinach to wilt.
- Heat the rice according to the pack. Serve with the prawns and a squeeze of lemon.