Saturday, 17 September 2011

Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice
A simple dish, quick and easy to make but very, very delicious!!

Serves 2
Prep time:  5-10 minutes
Cooking time: 10 minutes

3 tbsp groundnut oil
3 large garlic cloves, crushed
1 tbsp root ginger, grated
3 medium red chillies, deseeded and finely chopped
200g/7oz raw king prawns, shelled and deveined
400ml/14fl oz hot vegetable stock
2 tbsp tomato ketchup
½ tbsp light soy sauce
½ tsp brown sugar
1 lime, juice only
1 tbsp cornflour mixed with 2 tbsp water
2 spring onions, chopped on the diagonal
1 large handful coriander, roughly chopped
To serve
Jasmine rice, cooked as per packet instructions
Wedge of lime


1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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