Prawns
How to order: Small or Queen Prawns, shell removed (including head and tail).
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Cost factor: Fairly inexpensive. A 500g portion of prawns feeds a family of 6 and you’re able to use left-over rice.
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Tips:
- Marinate Prawns
- Cook Prawns for 2 minutes just to seal in flavour. The Prawns will continue to cook with the rice, so don’t feel nervous about it being raw when served.
- Prawns can be substituted with Chicken fillet, cut into strips.
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PRAWNS
Less than three quarter of a cup of boiled rice (boiled in salted water and drained). This can be made the day before. If you’re making the rice on the day, boil it in the morning and allow it to cool.
- 500g Prawns
- 1 tbsp fish spice (I use @akhalwayasspiceongrant but @robertsonsspice Fish spice will be suitable)
- 1 tsp ground garlic
- Half a tsp ground ginger
- 1 tsp (level) red chilli flakes
- Half a tsp salt
- 2 tbsp soy sauce
Marinate above and leave to rest in the fridge. This doesn’t need to be Marinated for hours, you can keep it aside while you prepare the rest of the ingredients.
Rice
For the rice:
- 3 tbsp butter
- 1 finely cubed onion
- Half a large green pepper, cubed
- Half a grated carrot (optional)
- 1 tsp ground garlic
- 1 tsp ground ginger
- Half a tsp sugar
- 1 chopped red chilli, seeds removed
- Quarter cup of soy sauce
- Half a tsp salt
- Freshly ground pepper
- Chopped spring onion
Instructions
- Toss the Prawns in butter for 2 minutes.
- Remove the Prawns using a slotted spoon. Leave the juices behind in the pan.
- Add the onion and green pepper and cook just until it appears translucent. It must not brown.
- Add the garlic and ginger.
- Allow it to sizzle.
- Add the sugar and red chilli.
- Add the soy sauce and salt and mix well.
- Add the rice, stirring well making sure its well covered in the onion mix.
- Add the prawn and lots of spring onion.
- Toss well and switch the stove off.
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Leave the pan on the heat.
Serve without having to reheat the rice.
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Optional:
- Sprinkle over sesame seeds.
- Toss marinate Prawns in sesame oil instead of butter.
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Tip:
Add rice in increments.
