Kreidis bi Kizbara (Garlic and Coriander Prawns with Vermicelli Rice)

Ingredients

• 3 tbsp olive oil
• 50 g vermicelli pasta
• 300 g basmati rice
• 400 g raw king prawns, peeled
• 0.5 tsp ground cumin
• 6 garlic cloves
• 1 red chilli
• 250 g cherry tomatoes
• 40 g fresh coriander
• 2 lemon

Method

1. 1

   Heat 1 tbsp olive oil in a pan over a medium heat and fry the vermicelli pasta for 2-3 minutes until golden. Stir in the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

2. 2

   Pat the raw king prawns dry and toss with the cumin and a pinch of salt.

3. 3

   Heat the remaining 2 tbsp oil in a large frying pan over a high heat and fry the prawns for 1-2 minutes each side until just pink, then lift out.

4. 4

   Lower the heat to medium and fry the crushed garlic, chopped red chilli and halved cherry tomatoes for 3 minutes until the tomatoes soften. Add three-quarters of the chopped coriander and the juice of 1 lemon, return the prawns and toss for 1 minute until they are cooked through and coated.

5. 5

   Serve straight away over the vermicelli rice, scattered with the rest of the coriander, with the other lemon in wedges.