Berbere Prawns with Coconut Rice
Juicy prawns cook in minutes and carry the warm, peppery flavour of Berbere Spice Blend beautifully. Fluffy coconut rice softens the chilli heat while lime and charred peppers keep the dish colourful and fresh.
🥣 Ingredients
- 400g raw peeled king prawns
- 2 tbsp Berbere Spice Blend, divided
- 2 tbsp olive oil
- 1 red pepper, sliced
- 250g basmati rice
- 200ml light coconut milk
- 300ml water
- 2 spring onions, sliced
- 2 limes
- Fresh coriander, optional
👩🍳 Instructions
- Rinse the rice. Add to a saucepan with coconut milk, water and ½ tbsp seasoning. Cook according to packet instructions.
- Pat prawns dry and toss with 1 tbsp seasoning, 1 tbsp oil and lime zest.
- Char the pepper in a hot pan with remaining oil for 4–5 minutes. Remove.
- Cook prawns for 3–4 minutes until pink, opaque and completely cooked. Return peppers and add remaining seasoning.
- Fluff the rice and serve with prawns, spring onions, lime and coriander.
⏱️ Timings
- Prep: 12 minutes
- Cook: 20 minutes
- Serves: 4
🍽️ Serving Suggestions
Add steamed greens or a cucumber salad for extra freshness.
💚 Why This Recipe Works
Coconut rounds the blend’s chilli and aromatic spices, while high-heat cooking gives the prawns and peppers savoury char.
🌶️ Try It With
Add citrusy depth with Ground Coriander or extra heat with Chilli Powder.
🍽️ More Recipes Using Berbere
- Berbere Roasted Sweet Potatoes & Chickpeas
- Berbere Lamb Meatballs with Herby Couscous
- Berbere Red Lentil & Spinach Stew
- Ethiopian-Inspired Berbere Beef Tibs with Peppers
- Berbere Chicken with Spiced Tomato Sauce
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