Serves 4
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  1. Cook the rice according to package instructions.
  2. Meanwhile, pat the prawns very dry using kitchen paper, then place in a bowl.
  3. Sprinkle over the flour, paprika and cayenne pepper and season with salt and pepper. Toss to coat evenly.
  4. Melt the butter together with the olive oil in a large non-stick pan over a medium heat.
  5. Add the garlic and cook for 20 seconds until fragrant but not coloured.
  6. Add the prawns and spread out in an even layer. Cook for two minutes per side until pink and just cooked through.
  7. Remove from the heat. Add the lemon juice and parsley and toss to combine.
  8. Serve over rice, drizzling over the remaining garlic butter from the pan.

Nutrition Facts

Per serving: 565kcals, 27.9g fat (14g saturated), 54.1g carbs (0.4g sugars), 22.9g protein, 1.4g fibre, 0.189g sodium

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