Main course · Sri Lankan

Prawn Lamprais

Name: Prawn Lamprais
Total time: 40 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 300 g basmati rice; 400 g raw king prawns, peeled; 2 onion, finely sliced; 2 tbsp sri lankan roasted curry powder; 150 g aubergine, diced; 1 tbsp cider vinegar; 10 curry leaves; 3 tbsp coconut oil; 1 cinnamon stick

40 min Serves 4 ~481 kcal/serving ~£7.80 (£1.95/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

300 g basmati rice
400 g raw king prawns, peeled
2 onion, finely sliced
2 tbsp sri lankan roasted curry powder
150 g aubergine, diced
1 tbsp cider vinegar
10 curry leaves
3 tbsp coconut oil
1 cinnamon stick

Nutrition (per serving)

Calories: 481 kcal
Protein: 24.3 g
Carbohydrate: 66.7 g
of which sugars: 5.4 g
Fat: 12 g
of which saturates: 8.8 g
Fibre: 4.7 g
Salt: 0.47 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat half the coconut oil in a pan, add the cinnamon stick and half the sliced onion, and fry for 8 minutes until golden.
2
Add half the curry leaves and the sri lankan roasted curry powder, then add the prawns and cook for 3-4 minutes until they turn pink.
3
Heat the remaining oil in a separate pan, add the aubergine and remaining onion, and fry for 8 minutes until golden; stir in the cider vinegar and cook for 2 minutes more.
4
Cook the basmati rice according to the pack instructions until just tender, then stir through the remaining curry leaves.
5
Divide the rice between 4 large squares of foil.
6
Top each with some of the prawn curry and a spoonful of the aubergine moju.
7
Fold the foil into sealed parcels and bake at 180C (160C fan, gas 4) for 10 minutes to let the flavours meld.
8
Open carefully and serve hot.

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