Prawns Kuwait

Ingredients:

Equal Exchange Palestinian olive oil

Salt to taste

Freshly ground black pepper to taste

250 gm Traidcraft brown basmati rice

400 gm fresh or frozen prawns

2 heaped tablespoons Traidcraft cashew nuts

2 medium to large sticks celery

1 medium cooking onion

2 hens eggs

100 gm raisins

Cooking Instructions:

Wash the rice and cook in the normal way. Keep warm. Roast the cashews either in a non-stick pan over medium heat, or in the oven, Gas Mark 3 for about 20 minutes. The nuts should be golden, but not burnt. Skin the onion and chop small. Trim the celery and chop small. Break the eggs into a bowl and beat with a fork for about a minute. Defrost the prawns.

Reserve a few pinches of onions for garnish.

Heat a little cooking oil and fry the remaining onions and celery for 3 to 5 minutes. Add the prawns and raisins and continue to cook driving off any excess moisture from the prawns. Season with salt and pepper, and pour in the beaten eggs. Continue to cook gently and stir until the eggs are cooked. Arrange the rice on a serving dish and then arrange the eggs and prawns mixture on top. Garnish with the toasted cashew nuts.

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