Sweet and sour prawns with nutty rice is deliciously satisfying, without being too high in carbs.
Basmati rice has a lower GI value than regular white rice. You could substitute the yoghurt with coconut milk, but that would raise the GI value of the dish slightly.
Cook’s tip: Find tamarind paste in Asian supermarkets.
For the rice, heat the oil in a saucepan and lightly toast the cumin and sesame seeds. Add the rice to the seeds and stir for 1 minute. Add the water and salt and bring to the boil, stirring occasionally. Cover, reduce the heat to low and simmer until the rice is fluffy and cooked, about 15 minutes. Add the cashew nuts and coriander. Keep warm until needed. Combine the paprika, turmeric and tamarind paste in a non-metallic bowl. Add the prawns and toss until well coated. Cover and refrigerate until needed. Heat the oil in a large heavy-based pan and add the onion, pepper, sugar and vinegar. Sauté over a low heat until soft and caramelised, about 10 minutes. Add all the prawns to the onion mixture and carefully stir it through. Cook until the prawns turn pink, about 2 minutes. Add the yoghurt and coriander. Top with the prawns and serve with the nutty rice. To drink: Raats Original Chenin Blanc will complement the prawns while the salt in the dish will add to the wine’s minerality. Sweet and sour prawns with nutty rice
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