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Pan-fried Prawns with Lemon, Saffron with Sella Rice

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Pan-fried Prawns with Lemon, Saffron, and Thyme Creamy Sella Rice.

You have to try it, you will love it, it’s very tasty indeed


800g clean & deveined Jumbo prawns
Enough butter to stirfry
± 2 cloves of freshly grated Garlic
Peri-peri powder to taste
Fisherman seasoning to taste


Remove the thin, digestive tract with the tip of the knife.
Repeat with the rest of the prawns.
Rinse the prawns under running water and pat dry with paper towels.
Melt the butter and pan fry the clean & deveined Jumbo prawns with a good amount of freshly grated garlic,
Add Peri-peri powder as well as the fisherman seasoning and a little salt to taste
Fry over high heat, stirring, for 3 – 4 minutes until the prawns are pink.
Serve immediately with lemon wedges, lettuce, or mixed salads.

Lemon, Saffron and Thyme Creamy Sella Rice

Sella rice is produced when raw rice paddy is steamed and dried for milling. It is a kind of basmati rice that has a long grain and becomes fluffy when cooked. Basmati rice. Basmati rice is a variety of long, slender rice that expands more than two times cooking.

½ cup creamy Sella rice
few strands saffron
2 slices of fresh lemon

Cook the rice in salted water with saffron.
Rinse and strain rice in a colander
Add some butter to a pot with 2 slices of fresh lemon.
Add thyme and simmer with rice until heated.
All that now remains to be done would be to dig in and enjoy this scrumptious meal.

What more do you need than these awesome Home-made Pan-fried Prawns with Lemon, Saffron, and Thyme Creamy Sella Rice?  I am sure your friends will be back for more next week.

Prepared, tried, and tested Feriel Sonday

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


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