Speedy Ginger & Chilli Prawns with Rice

Updated at: Thu, 17 Aug 2023 12:15:17 GMT

Step 1

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high . Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving

Step 2

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough, bite-sized pieces. Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Step 3

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop (or grate) the garlic

Step 4

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Step 5

Once hot, add the sliced spring greens and chopped red pepper and cook for 3-4 min or until starting to soften

Step 6

Once the veg is starting to soften, add the chopped ginger, garlic and king prawns and cook for a further 2-3 min or until fragrant

Step 7

Meanwhile, combine the chilli jam, chilli flakes (can't handle the heat? Go easy!), rice vinegar and soy sauce in a small bowl – this is your stir-fry sauce

Step 8

7 Once everything's fragrant, add the stir-fry sauce to the pan and cook for 2 min further, giving it a good mix up until everything is coated in the sauce and the prawns are cooked through – these are your ginger & chilli prawns

Step 9

Serve the ginger & chilli prawns with the basmati rice to the side. Bosh!

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Go-to

Under 30 minutes