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Rice & Parmesan Timbales with Chili Prawns


  • 500 ml cooked rice
  • 125 ml finely chopped spring onions or chives
  • 125 ml finely diced red pepper (see hint)
  • 250 ml grated parmesan cheese (or white cheddar)
  • 3 eggs, beaten
  • 10 ml finely chopped garlic
  • 15 ml lemon juice
  • salt and freshly-milled black pepper
  • 800 g – 1 kg king prawns, cleaned with tips of tails intact
  • butter
  • olive oil
  • red chili flakes
  • lemon wedges

Chef's hint: Finely diced or chopped vegetables are called brunoise of vegetables and when they say “finely diced” they mean it. Brunoise are about 2 – 5 mm little pieces of veg!


Mix together the rice, spring onions or chives, red pepper, cheese, eggs, garlic, lemon juice and season to taste with salt and pepper. Spoon mixture into 6 greased timbales or cups. Place in a baking tray and pour enough boiling water into the tray to come half-way up the sides of the timbales. Bake in the oven preheated to 190 ºC for 20 – 30 minutes or until set.

Meanwhile, heat some butter and oil in a pan and add a few prawns. Cook for a few minutes until done, season to taste with salt, pepper and chili and remove from pan. Keep warm while you cook the rest of the prawns.

To complete, unmould the rice timbales onto serving plates, top with the prawns and serve with lemon wedges on the side.

Serves 6