Heat half the butter and oil in a large frying pan (or shallow casserole dish) over high heat. Add prawns, cook for 2 minutes on one side then turn, add half the garlic; cook for a further minute. Remove from pan; cover to keep warm.
2
Reduce the heat to medium, add remaining butter and onion to the pan, cook, stirring, until onion is soft and translucent. Add the rice; cook, stirring, for 2 minutes or until coated in the onion mixture. Stir in the verjuice, cook, stirring, until evaporated.
3
Increase the heat to high, stir in the stock and bring to the boil. Reduce heat to low; simmer, covered, for about 12 minutes or until rice is tender and has absorbed all of the stock.
4
Remove from heat and stand, covered, for 5 minutes. Fluff rice with fork and stir in the prawns, sprinkle with dill and serve with rocket and lemon wedges.
