Asian pesto with Jazzed up microwave rice.
200 grams of prawns
thumb size of ginger
2 garlic cloves
30 grams of cashew nuts
2 packs of coconut microwave rice
100ml of sweet chilli
20 grams of coriander
10 grams of Holy Basil/ Basil
100ml Coconut milk
20ml of olive oil
To make the pesto we put in a blender the garlic ,ginger, sweet chilli, cashew nuts, olive oil and the juice of 1 and a half limes and blended until it created a paste.
We then placed the prawns in a frying pan and cooked for two minutes until warm and placed the pesto in with the prawns adding 100ml of coconut milk until mixed in.
We then microwaved our rice ( This was two minutes) before adding a nob of butter, coriander and seasoning and then plated up.
To garnish we added half a tablespoon of sweet Chilli and a handful of crushed cashew nuts.