Chilli prawns with jasmine rice
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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Heat a wok over a high flame and add the groundnut oil.
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Add the garlic, ginger and chillies and stir fry for 30 seconds.
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Stir in the tiger prawns and cook for a further 30 seconds, until the prawns start to turn pink. Pour in the hot vegetable stock and bring to the boil.
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Add the ketchup, light soy sauce and brown sugar and mix well.
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Add the lime juice and the blended cornflour. Cook until reduced and slightly thickened - about 5-8 minutes.
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Scatter over the spring onions and coriander.
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Ladle the prawns onto two serving plates and accompany with a portion of jasmine rice each. Garnish with a few sprigs of coriander and a wedge of lime.
Ingredients
For the prawns
- 3 tbsp groundnut oil
- 4 large garlic cloves, crushed
- 1 tbsp root ginger, grated
- 3 medium red chillies, deseeded and finely chopped
- 200g/7oz raw tiger prawns, shelled and deveined
- 400ml/14fl oz hot vegetable stock
- 3 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
- 250g/9oz jasmine rice, cooked
- coriander sprigs, to garnish
- 1 lime wedge
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