- 160 gr red ermes rice
- 1 small zucchini
- 2 garlic cloves
- 4/6 prawns
- Fresh chili pepper
- Fresh ginger
- Olive oil, salt and pepper
Clean the prawns, remove intestine and shell leaving only the part of the tail.
Put them in a bowl with half a glass of olive oil, pepper in grains, lemon peel, fresh chili pepper and some grated ginger.
Cover the bowl with cling film and keep it in the fridge.
In a pan, warm up 2 spoons of olive oil and add the two garlic cloves, previously cleaned. Once they are golden, add the zucchini previously washed and grated (I used a cheese grated with big holes).
Add salt and pepper. Cook on medium fire for a few minutes. When it starts getting rid of the water, increase the fire and cook until it will be dry again. Set aside and let it cool down.
Meanwhile, boil 1 liter of water and add a teaspoon of salt. Add the rice and cook for about 25/30 minutes (it still needs to stay crunchy). Drain it and add it to the zucchini. Mix well and add a spoon of olive oil.
Use another pan to cook the prawns. Warm up two spoons of oil (you can use the marination oil) and only when it’s very hot add the prawns.
Fry them on both sides and, once ready, squeeze some lemon over them.
Plate the rice and finally add the prawns. Enjoy!