# Ingredient List:
→ Main Components
01 - 1 pound large raw prawns, peeled and deveined
02 - 2 cups cooked white rice
→ Aromatics
03 - 4 cloves garlic, finely minced
04 - 1 small shallot, diced
→ Seasonings
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon crushed red pepper flakes
→ Fresh Herbs and Garnish
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh cilantro
12 - 1 tablespoon chopped fresh chives
13 - 1 medium lemon, cut into wedges
# Directions:
01 - Pat prawns dry with paper towels and season evenly with half the salt and black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Once butter foams, add minced garlic and shallot. Stir continuously for 1-2 minutes until fragrant but not browned.
03 - Add prawns to the skillet in a single layer. Sprinkle with remaining salt, black pepper, and red pepper flakes. Sauté for about 2 minutes per side until prawns are opaque and lightly golden.
04 - Add cooked white rice to the skillet and gently toss to combine, ensuring the rice is evenly coated with aromatics and juices from the prawns.
05 - Remove skillet from heat. Sprinkle chopped parsley, cilantro, and chives over the rice and prawns. Toss briefly to distribute herbs.
06 - Divide the prawn rice mixture among serving bowls. Garnish with lemon wedges and serve immediately.
