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4.67 from 3 votes

Prawn Savoury

A tasty sticky rice dish packed with prawns, tomatoes and onions.
Servings 4
Author St Michael


  • 2 tbsp Light Olive Oil
  • 2 Medium onions peeled and finely chopped
  • 5 – 6 Tomatoes sun ripened on the vine, quartered
  • ¾ tsp Turmeric
  • 400 g Arborio rice
  • 675 ml / 1pt 2floz Chicken Stock
  • Freshly ground black pepper
  • 300 g / 12 oz Peeled prawns
  • 1 Large green or red pepper cored, seeded and finely chopped


  1. Heat the oil in a pan, add the onion, tomatoes and turmeric and fry over gentle heat for 10 minutes until soft.
  2. Add the rice and stock, stir once and bring to the boil.
  3. Add plenty of ground pepper.
  4. Lower the heat, cover with a tight fitting lid and cook gently for 20 minutes until the rice is ‘al dente’.
  5. Stir in the prawns, taste and adjust seasoning and cook for a further 5 minutes.
  6. Sprinkle with the pepper.
  7. Serve with a mixed salad.

Recipe Notes

Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.