Thursday, 15 October 2015

Sweet and Spicy Prawns

Think of this as sweet and sour with a small kick and you'd be about there.



Years ago when I used to blog about recipes for my son, I came up with the idea of bulking out rice with vegetables.  This was normally peas but it was a way to increase the amount of vegetables he had in his diet.  I started adopting this for me too because ultimately, you feel like you're having as much rice but it's a bit healthier.  After a brief foray into cauliflower rice (just say no people), I resurrected this idea and do you know what?  Apart from being delicious and healthy it added some colour to the plate.  You could use brown rice if you prefer.

Sweet and Spicy Prawns - Serves 1 generously

Ingredients

For the sauce
2 tsp soy sauce - use tamari to make gluten free
1 tbsp sweet chilli sauce
1 tsp vinegar
1 tsp sugar
1 tsp cornflour (cornstarch)
3-4 tbsp water

For the stir fry
80g, 2.5oz Raw prawns, defrosted if frozen and deveined
80g, 2.5oz Fresh pineapple (peeled, chopped weight)
1 red pepper
Spray oil

For the rice
30g, 1oz White rice
30g, 1oz Sugar snap peas

Method

This really can take 10 minutes depending on the rice variety you use and if your kettle is boiled and the hob is on... On your marks...

Cover the rice in a saucepan with boiling water and boil following pack instructions.  When 1 minute of cook time is left, add in the sliced sugar snap peas.  Adding them so close to the end of the cooking time keeps them crunchy but heats them through.

Put all of the sauce ingredients into a mug or cup and mix well.

Heat a wok or frying pan with some spray oil.  When the rice has approx 6 minutes left to cook, add the prawns to the wok or frying pan and stir for 2 minutes.  Add in the chopped, peeled pineapple and cook for another minute, then add the pepper and cook for one more minute.  Add in the sauce and cook together for a minute more until the cornflour is cooked out, adding a little more water if it's too thick.  Take off the heat not forgetting to add those sugar snap peas to the rice 1 minute before it's done.



Serve the prawns and rice.  Enjoy!

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