Stir Fried Sweet Chilli Prawns On Coriander Rice. . . .

I personally prefer to cook with raw prawns (shrimp in the US) but it is possible to substitute in this recipe those which have been pre-cleaned and cooked. It is imperative, however, if so doing to add them only towards the very end of the cooking process, simply to heat through. Overcooked prawns lose their texture and assume the consistency of rubber, effectively being rendered inedible.

This is a easy healthy recipe designed for two people.

Ingredients

12 large prawns (shelled, de-veined* and washed thoroughly)

1 large onion (quartered and separated)

1 small can of pineapple chunks in pineapple juice (drained and the juice reserved)

1 red chilli pepper (deseeded and finely chopped)

2 cloves of garlic (crushed or finely chopped)

1/2 tsp of peeled, freshly grated ginger root

2 tsp of sugar

2 tsp of cornflour

10 to 12 back and forward gratings of nutmeg kernel

Handful of fresh coriander, cilantro in US (roughly chopped)

4 oz of basmati rice

Salt

1 tbsp of sunflower oil for frying

* In order to clean the prawns, first of all, hold the tail section in one hand (the left, if you are right-handed) and gently twist off and discard the head. The shell can then be carefully peeled away from the tail, which is the part you will be eating. With a small, sharp knife make a shallow incision along the length of the back and remove the black “vein,” which is in fact the intestine. A good wash in cold water and the prawns are ready to be cooked.

Method

It is going to take a maximum of five minutes to cook your stir fry from beginning to end so get your rice on to boil in salted water. You can then begin the frying process approximately five minutes prior to your rice being ready.

Heat up your wok until it is smoking hot then add your oil to heat through. Add the onions, prawns, garlic and ginger. Remember that stir frying is so called because it is imperative to keep the food moving rapidly around the pan at all times. After a couple of minutes, add your pineapple chunks, chilli pepper, nutmeg, sugar and a generous pinch of salt. The prawns should take approximately three minutes to turn completely pink and be cooked through, so just prior to this stage, stir the cornflour quickly and well in to the pineapple juice and pour in to the wok. The sauce will rapidly thicken, lushly coating all the other ingredients. Remove your wok from the heat, stir in one third of your chopped coriander and cover while you drain the rice. Put your rice in to a large mixing bowl with the remaining coriander and stir well.

It only then remains to plate up and enjoy your meal.

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Originally Syndicated via RSS from Healthy Recipes

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