Oh dear. No bread in the house. Everyone wants lunch and quickly. Right. And then it hit me, we’ve got those rice pouches in the cupboard haven’t we and before I knew it the freezer was my best friend and as for the storecupboard, well we go way back.I was sent a couple of packets of Tilda’s limited edition Firecracker, a hot spicy rice to try and come up with a recipe to tie in with the Chinese New Year but before I even got thinking of a recipe these handy pouches saved the day.
I use these types of pouches a lot when we are down at the beach hut as they can be easily heated up when one of our gang gets hungry after a sea swim. At home too when I know we are going to be out all day at the beach hut; I make a big curry so we can tuck into it as soon as we get back. We will all be tired and just want to eat and relax so I have these pouches as standby so we can get to the table quicker.
4 tablespoons dark soy sauce
3 tablespoons tomato puree
1 tablespoon sweet chill sauce
1 teaspoon Chinese five spice
400g frozen raw king prawns
Fresh green beans cooked for 4 minutes and drained.
Mix together the sauce ingredients and place in a hot frying pan along with the frozen prawns. Cook until the prawns turn pink and cooked through, this takes about 3-5 minutes.
In the meantime, heat up the rice pouches in the microwave for 2 minutes or 4 minutes in a frying pan with a little oil.
Place the rice in bowls with the Firecracker prawns over and finally the green beans.
Perfectly quick and easy to feed the people in your house. Tilda rice pouches are flavoured with a blend of red chilli, ginger, Szechuan pepper, soy sauce and garlic and they sure do pack a fiery kick.
Disclaimer: I was compensated for this post with supermarket vouchers as well as Tilda Firecrackersamples and perfect timing it was too.