This curried king prawn burritos recipe is my own version having enjoyed a different but delicious king prawn burrito from a local food truck for lunch as we headed off on holiday in mid August...I hadn't expected the rice to have a curried flavour!
The combination of curried rice, black beans, juicy plump king prawns, spinach and yogurt, encased in a slightly crisp tortilla, go incredibly well together. A perfect fusion of Indian and Mexican cuisine!
There's an optional yogurt sauce that you can make that's flavoured with lemon juice and mango chutney for dipping your burrito into.
Tips
- Rice - please do check the cooking time for the brand of rice you are using. Different brands vary enormously in their recommended cooking times - some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Tortillas - for a gluten-free option, use gluten-free tortillas or wrap the filling in large lettuce leaves for a low-carb option.
- This curried king prawn burritos recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - for a vegetarian option, you can replace the prawns with chickpeas, tofu, or paneer. To make it vegan, substitute prawns with grilled vegetables or tempeh, and use a vegan-friendly stock.
Yes - you can use frozen prawns. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the filling.
To add more heat, increase the amount of curry powder or add chilli flakes or fresh jalapeños. You can also add a dash of hot sauce or serve the burritos with a spicy salsa on the side.
Yes - you can prepare the prawn filling up to a day in advance and store it in the fridge. When ready to serve, simply reheat the filling and assemble the burritos with fresh tortillas, spinach and yogurt.
You can use either mild, medium, or hot curry powder, depending on your spice preference. For a more authentic flavour, you can also make your own blend of curry spices with turmeric, cumin, coriander, and garam masala.
Yes - after assembling the burritos, you can grill them on a panini press or bake them in the oven at 180C fan for 10 to 15 minutes to get a crisp outer layer.
These burritos pair well with spicy salsa, or a side of guacamole. For a light side, serve with a fresh green salad or coleslaw.
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How to make this Curried King Prawn Burritos
Ingredients
For the rice:
- 1 tbsp olive oil, plus extra to seal the assembled burritos
- 1 small onion, chopped
- 1 small clove garlic, crushed
- 1 tsp hot curry powder
- 0.25 tsp ground turmeric
- juice from half a lemon
- 150g long grain rice, rinsed (see Tips)
- 300ml hot fish stock (made using a stock cube or pot)
- salt and freshly ground black pepper
- 12 large (approx. 260g) raw king prawns
- half a tin of drained and rinsed black beans (approx. 118g)
To serve:
- 4 large tortillas (see Tips)
- a pot of natural yogurt
- 60g baby spinach leaves
- juice from half a lemon (optional – see step 2 within Assembly)
- mango chutney (optional – see step 2 within Assembly)
- salt and freshly ground black pepper (optional – see step 2 within Assembly)
Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and garlic, cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
- Add the curry powder and turmeric and cook for 2 minutes. Squeeze in the juice from half a lemon and season generously with salt and a few grinds of freshly ground black pepper. Now add the rice and stir around until the grains are well coated with the spicy oil.
- Pour over the hot stock, turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 13 minutes, then add the prawns and black beans. Stir to combine with the rice, turn the heat up slightly, cover again with the lid and cook for 5 more minutes, until the rice is cooked, and the prawns are pink. Check the seasoning and add more, to taste, if required.
- Take the pan off the heat and remove the lid. Put a tea towel over the top of the pan and place the lid on top. Leave the rice to steam in its own heat and ensure the prawns are cooked through, for a further 5 minutes.
Assembly:
- Meanwhile, heat each tortilla on a dry frying pan on a medium low heat for 10 seconds on each side to make them easier to fold. Leave the pan on a low to medium heat while you assemble the burritos - spread the warmed tortillas with 2 tsp of yogurt, place spinach leaves into the centre of each tortilla in a roughly rectangular shape and season lightly with some salt and pepper. Top the spinach leaves on each tortilla with the rice, bean and prawn mixture, ensuring there’s 3 big juicy prawns in each one! Fold over the sides, then fold over one of the remaining edges and roll, rubbing a small amount of oil on the edge before completely closing. Repeat the folding for the other 3 then spread a small amount of oil in the warm frying pan and place each burrito in, seam facing down for 30 seconds. Turn them over and heat for a further 30 seconds to lightly brown the top.
- Optional yogurt sauce to serve on the side – mix the juice from half a lemon in a small dish with roughly 6 tbsp of yogurt and 1 tbsp of mango chutney. You may need to add some more yogurt and/or mango chutney, to taste. Season with some salt and freshly ground black pepper.
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Curried King Prawn Burritos
Equipment
Ingredients
For the rice:
- 1 tbsp olive oil plus extra to seal the assembled burritos
- 1 small onion chopped
- 1 small clove garlic crushed
- 1 tsp hot curry powder
- 0.25 tsp ground turmeric
- juice from half a lemon
- 150 g (¾ cup) long grain rice rinsed (see Notes)
- 300 ml (1 ¼ cups) hot fish stock made using a stock cube or pot
- salt and freshly ground black pepper
- 260 g (1 ¼ cups) large raw king prawns
- ½ tin drained and rinsed black beans (approx. 118g)
To serve:
- 4 large tortillas
- a pot of natural yogurt
- 60 g (2 cups) baby spinach leaves
- juice from half a lemon (optional – see step 2 within Assembly)
- mango chutney (optional – see step 2 within Assembly)
- salt and freshly ground black pepper (optional – see step 2 within Assembly)
Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and garlic, cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
- Add the curry powder and turmeric and cook for 2 minutes. Squeeze in the juice from half a lemon and season generously with salt and a few grinds of freshly ground black pepper. Now add the rice and stir around until the grains are well coated with the spicy oil.
- Pour over the hot stock, turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 13 minutes, then add the prawns and black beans. Stir to combine with the rice, turn the heat up slightly, cover again with the lid and cook for 5 more minutes, until the rice is cooked, and the prawns are pink. Check the seasoning and add more, to taste, if required.
- Take the pan off the heat and remove the lid. Put a tea towel over the top of the pan and place the lid on top. Leave the rice to steam in its own heat and ensure the prawns are cooked through, for a further 5 minutes.
Assembly:
- Meanwhile, heat each tortilla on a dry frying pan on a medium low heat for 10 seconds on each side to make them easier to fold. Leave the pan on a low to medium heat while you assemble the burritos - spread the warmed tortillas with 2 tsp of yogurt, place spinach leaves into the centre of each tortilla in a roughly rectangular shape and season lightly with some salt and pepper. Top the spinach leaves on each tortilla with the rice, bean and prawn mixture, ensuring there’s 3 big juicy prawns in each one! Fold over the sides, then fold over one of the remaining edges and roll, rubbing a small amount of oil on the edge before completely closing. Repeat the folding for the other 3 then spread a small amount of oil in the warm frying pan and place each burrito in, seam facing down for 30 seconds. Turn them over and heat for a further 30 seconds to lightly brown the top.
- Optional yogurt sauce to serve on the side – mix the juice from half a lemon in a small dish with roughly 6 tbsp of yogurt and 1 tbsp of mango chutney. You may need to add some more yogurt and/or mango chutney, to taste. Season with some salt and freshly ground black pepper.
Notes
- Rice - please do check the cooking time for the brand of rice you are using. Different brands vary enormously in their recommended cooking times - some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Tortillas - for a gluten-free option, use gluten-free tortillas or wrap the filling in large lettuce leaves for a low-carb option.
- This curried king prawn burritos recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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