Chlli Prawns with Jasmine Rice was what Ching-He Huang made when she was invited sometime ago to guest-cook in Saturday Kitchen, a very popular morning programme on BBC1. I’ve been a fan and follower of this programme since 2001.
Anyways,this is a quick stir-fry and I’m for anything quick.. Of course, I’m also a fan of anything spicy.. 🙂
Serves 2
Ingredients:
For the prawns:
- 3 tbsp grondnut or any kind of vegetable oil
- 5 large garlic cloves, crushed
- 1 tbsp root ginger, grated or finely minced
- 3 medium red chillies, deseeded and finely chopped
- 200g raw tiger prawns, shelled and deveined (I used frozen raw 30/50 prawns)
- 400ml hot vegetable stock
- 3 tbsp tomato ketchup
- 1/2 tbsp light soy sauce
- 1/2 tsp brown sugar (I used sugarcane sugar)
- 1 lime, juice only
- 1 tbsp cornflour, mixed with 2 tbsp water
- 2 spring onions (I used 100g mixed paprikas, sliced)
- 1 large handful coriander, roughly chopped
To serve:
- 250 jasmine rice, cooked as per instructions on packet
- coriander sprigs, to garnish (I didn’t have this, so did without)
- 1 lime wedge (I didn’t have this, so did without)
Preparation:
- Heat a wok over a high flame and add oil.
- Add garlic, ginger and chillies and stir-fry for 30 seconds.
- I added in mixed paprikas at this time and stir-fry for abt 3 mins.
- Stir in prawns and cook for a fruther 30 seconds, till prawns turn pink. Pour in stock and bring to boil.
- Add ketchup, light soy sauce and sugar and mix well.
- Add lime juice and blended cornflour. Cook till reduced and slightly thickened – abt 5-8 mins.
- Scatter over spring onions and coriander.
- Scoop a portion of rice onto 2 serving plates and ladle prawns on rice.
- Garnish with a few sprigs of coriander and a wedge of lime (which I omitted doing).
Even tho I didn’t follow all the ingredients exactly, the basics were there and I must say, we enjoyed it very much. Simple, spicy and delish again.. 🙂
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