YOUR SOLIN GENERATED RECIPE
Pan-Seared Prawns with Garlic Corn Rice
Pan-seared prawns and garlic-infused rice tossed with sweet corn and shredded carrots, finished with a bright squeeze of lemon for a vibrant, caramelized touch.
INGREDIENTS
7 ounces Prawns
0.75 cup Cooked White Rice
0.25 cup Sweet Corn
0.25 cup Shredded Carrots
1 teaspoon Olive Oil
2 cloves Garlic
PREPARATION
Pat the prawns dry and season them lightly with sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the prawns to the skillet and sear for about two minutes per side until they are pink and opaque.
Remove the prawns from the pan and set them aside on a plate.
In the same skillet, add the minced garlic, sweet corn, and shredded carrots.
Sauté the vegetables for three minutes until the carrots soften and the corn starts to turn golden.
Fold in the cooked rice and a splash of lemon juice, stirring constantly until the rice is heated through.
Return the prawns to the pan to warm for thirty seconds, then serve immediately garnished with fresh parsley.