350g (12oz) Basmati or Long Grained Rice
200g (7oz) raw Tiger Prawns
(frozen cooked prawns can be used, thoroughly defrosted, pat dry and add with the Creme Fraiche)
6 Rashers of Bacon, cut into small pieces
8 Spring Onions, sliced
2 Garlic Cloves, finely chopped
6 tablespoons of Creme Fraiche
1 tablespoon of Olive Oil
Snipped Chives to garnish
(1) Cook the Rice according to the packet instructions.
(2) Meanwhile, heat the oil in a large frying pan and saute the Spring Onions, Bacon and Garlic for a few minutes.
(3) Stir in the Creme Fraiche and heat gently, then add the Prawns along with 2 tablespoons of water and simmer slowly for 3 to 4 minutes, until the Prawns are opaque and cooked through. Season with salt and freshly ground black pepper.
(4) Serve with the Rice and a sprinkling of Chives.