Chilli Prawns with Jasmine Rice

Sauté aromatics, stir-fry tiger prawns in stock and sauces, thicken with cornflour, and serve over fragrant jasmine rice.

Quick Seafood Dairy Free Spicy Prawns Jasmine Rice

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

68.1g

per serving

136.1 g total

Fat

23.4g

per serving

46.8 g total

Protein

27.2g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Brown Sugar

tbsp

Cornflour

mixed with 2 tbsp water

CondimentsSauces

tbsp

Tomato Ketchup

0.5

tbsp

Light Soy Sauce

Fruits

piece

Lime

juice only

GrainsCereals

250

Jasmine Rice

cooked

Liquids

400

Vegetable Stock

hot

NutsSeeds

clove

Garlic

crushed

handful

Coriander

roughly chopped

piece

Coriander

sprigs for garnish

OilsFats

tbsp

Groundnut Oil

Seafood

200

Tiger Prawn

raw, shelled and deveined

Vegetables

tbsp

Ginger

root, grated

piece

Red Chilli

deseeded and finely chopped

piece

Spring Onion

chopped on the diagonal

Method

Serve prawns on plates with jasmine rice and garnish with coriander and lime.

Heat groundnut oil in a wok over a high flame.

Scatter the chopped spring onions and coriander over the mixture.

Add lime juice and cornflour mixture, then simmer for 5–8 minutes until thickened.

Mix in the ketchup, soy sauce, and brown sugar.

Add prawns and cook until pink, then pour in hot vegetable stock and boil.

Stir-fry the garlic, ginger, and chillies for 30 seconds.