Prawn Rice Ring

📝 Ingredients

• 450 g long-grain rice
• 1 chicken stock cube + 900 ml hot water
• 1 red pepper (about 150 g)
• 1 tbsp olive oil (2 tsp for the rice, 1 tsp for the mould)
• 1 lemon (½ for the rice, ½ for the sauce)
• 2 tbsp snipped fresh chives (1 for the rice, 1 for serving)
• 600 g raw peeled prawns
• 300 g frozen peas
• 300 g Greek yoghurt 2 %
• 2 tbsp mayonnaise
• 3 tbsp ketchup
• ½ tsp sweet paprika
• Salt, black pepper

🍴 Utensils

• 24 cm savarin (ring) mould
• Large saucepan with lid
• Saucepan
• Colander
• Slotted spoon
• Whisk

📖 Steps

1. Rinse the rice in a sieve under cold water until the water runs almost clear. Dissolve the stock cube in 900 ml hot water in a large saucepan, add the rice and bring to the boil. Cover and cook for 15 min over a low heat, without stirring, until the stock has been absorbed.
2. Leave the rice to rest for 5 min off the heat, still covered. Meanwhile, cut the pepper into small 5 mm dice. Fluff up the rice with a fork and mix in the pepper, 1 tbsp chives, 2 tsp oil, the juice of half a lemon, salt and pepper.
3. Oil a 24 cm savarin mould with 1 tsp oil. Spoon in the warm rice in layers, pressing each layer down firmly with the back of a spoon: well packed, it will keep its ring shape when turned out. Cover and chill for at least 1 hour.
4. Bring a pan of salted water to the boil. Cook the peas in it for 4 min, then lift them out with a slotted spoon and refresh under cold water. In the same simmering water, cook the prawns for 2 to 3 min, just until pink and opaque.
5. Drain the prawns and plunge them straight into a bowl of iced water to stop the cooking: overcooked, they turn rubbery. Drain, pat dry with kitchen paper and keep them in the fridge with the peas.
6. Make the Marie Rose sauce: whisk the Greek yoghurt, mayonnaise, ketchup, paprika and the juice of the other half lemon until smooth and salmon pink. Season with salt and pepper and taste: it should be mild and slightly tangy.
7. Just before serving, mix the prawns and peas with half the sauce. Place the serving plate upside down on the mould, flip the whole thing over in one confident movement and lift the mould off gently. If the rice sticks, tap the bottom of the mould.
8. Fill the centre of the ring with the prawns and peas, letting them spill over a little. Scatter with the remaining chives and serve well chilled, with the rest of the Marie Rose sauce in a bowl so everyone can help themselves to more.