method
1. Melt the butter in a heavy-based saucepan and then add the flour. Stir to blend well and cook over low heat until a pale straw colour. Add the onion, garlic and pepper and cook until soft.
2. Add the tomatoes and their juice, breaking up the tomatoes with a fork or a potato masher. Add the stock and mix well. Add the ginger, allspice, thyme, cayenne pepper, salt and Tabasco. Bring to the boil and allow to boil rapidly, stirring for about 2 minutes.
3. Add the rice, stir well and cover the pan. Cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Add the prawns during the last 10 minutes of cooking time. Cook until the prawns curl and turn pink. Adjust the seasoning, spoon into a serving dish and sprinkle with the chopped spring onion to serve.
serving amount
serves 4 - 6
rate this recipe
9.0
out of 10
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