Firecracker Prawns with Pe-tsai and Basmati
Nutrition per serving
| Calories | 428 kcal |
| Protein | 23.1 g |
| Carbs | 64 g |
| Fats | 9 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3.3 g |
| Sugars | 3.4 g |
| Fiber | 3.1 g |
| Sodium | 1,588 mg |
Ingredients
| Basmati Rice | |
| Garlic | |
| Ginger | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Crustaceans, shrimp, mixed species | |
| Sesame Oil | |
| Tomato Puree | |
| Vinegar, Rice | |
| Soy Sauce (tamari) | |
| Chilli Bean Paste | |
| Chinese Cabbage (pe-tsai) |
Preparations
- Peel/finely chop the garlic and ginger.
- Finely chop the spring onions into ½ cm rounds and separate the white part from the green.
- Remove the root from the pe-tsai and slice widthways into 1cm pieces.
- Slice the prawns in half lengthways.
- Bring 260ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
- Heat ½ a tbsp of sesame oil in a frying pan over high heat. Add the garlic, ginger with the white part of the spring onion and cook 30 seconds. Add the prawns and continue to cook until the prawns turn pink.
- Stir in the chili bean paste with the tomato purée, soy sauce, rice vinegar and cook for a further 30 seconds before adding the pe-tsai and cooking for a final minute. Remove from heat and stir in the green part of the spring onion.
- Serve in a bowl on top of the rice.