Chilli Prawns With Tomato Sauce Rice

Chilli Prawns With Tomato Sauce Rice

The sweetness in the tomato sauce rice compliments the spiciness coming from the chili prawns amazingly! But I also love to cook them as two separate recipes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 people


Ingredients for prawns:

  • 225 g prawns
  • 1 tsp chilli flakes
  • ½ tsp garlic powder
  • Salt & pepper
  • 3 tbsp olive oil

Ingredients for the rice:

  • 120 ml white wine
  • 1 tsp dried parsley
  • 350 g tomato passata
  • 100 g onion diced
  • 60 g butter
  • 30 g garlic diced
  • 1 tbsp tomato paste
  • 500 ml boiling water
  • 1 chicken stock cube
  • 250 g rice
  • 2 tbsp olive oil
  • Salt & pepper


Instructions for the prawns:

  • Marinate the prawns in 2 tbsp olive oil, salt, pepper, chilli flakes & garlic powder. Let it marinade for 30 minutes.
  • In a frying pan, heat up 1 tbsp olive oil.
  • Cook the prawns for 4 minutes.

Instructions for the rice:

  • In a frying pan, heat up the olive oil. Fry the garlic & onions. Season them with salt & pepper.
  • Add the butter & cook them for 3 minutes on high heat. Stir occasionally.
  • Add the wine & cook for 4 minutes.
  • Add the stock cube to the boiling water & stir until it has dissolved.
  • Add the rice to the frying pan & cook for 5 minutes over high heat, stirring frequently.
  • Add the stock, tomato passata, tomato paste & parsley to the pan & stir well together.
  • Bring to boil. Then lower heat, cover the pan & simmer for 20 minutes.
  • Check if the rice is cooked through. If yes, turn off the heat.
  • Serve the rice with the prawns on top.
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