Reader recipe: Prawn paprikash
Serves: 3
Prep time: 15 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison. Recipe by Izabela Kawecka
Reader recipe: Prawn paprikash
Izzy, from East London, won our recipe competition with an easy prawn dish inspired by her childhood
Serves: 3
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
517Kcal
Fat
19gr
Saturates
7gr
Carbs
55gr
Sugars
7gr
Fibre
6gr
Protein
28gr
Salt
1.9gr
Ingredients
- 180g dried basmati rice
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 pointed or regular red pepper, roughly chopped
- 1 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1½ tbsp tomato purée
- 150ml single cream
- 350g cooked and peeled king prawns
- 2-3 tbsp chopped parsley or coriander
- smoked (or regular) salt flakes
Step by step
- Cook the rice, following pack instructions.
- Meanwhile, heat the oil in a pan, add the onion and red pepper and cook for 5-7 minutes on a medium heat, stirring occasionally, until softened.
- Add both types of paprika and the tomato purée and cook for 1 minute, stirring. Gradually add the cream, plus 150ml water.
- When the sauce starts bubbling, stir in the prawns and most of the chopped parsley or coriander; cook gently for another 3 minutes or until the prawns are piping hot (but don’t overcook them or they will go rubbery). Season to taste with smoked (or regular) salt and plenty of black pepper.
- Spoon the paprikash over the cooked rice and serve scattered with the rest of the herbs.
