When we moved into our house last year we were rather pleased to have a walk-in pantry, though it will soon be demolished when our new kitchen gets installed in a couple of months time. Even though we’ve only lived here for 14 months it seems we’ve built up an amazing collection of food in the pantry, which I am now challenging myself to work through so we don’t have to find a new home for it come April.
One of the things that we are definitely over-stocked on is rice. I think we have seven different types and counting – so don’t be surprised if you see a lot of things with rice either in the main dish or alongside it in the coming weeks.
Tonight’s recipe uses up the last of the sticky, sushi rice that was lurking on the shelf – surrounding it with a vibrant, spicy prawn sauce, inspired by the Firecracker dishes you often find in Asian restaurants. I toned down the spicing a little, to suit Michael’s slightly less tolerant tastebuds, but you could soon ramp it up again with a dash more sriracha or a few more chilli flakes.
Either way it’s a cracking bowl of food that’s almost guaranteed to stave off any winter colds!
Prawn Firecracker Rice
for the Sauce
- 2 cloves Garlic, peeled and crushed
- 2 cm Root Ginger, peeled and grated
- ½ tsp Red Chilli Flakes
- 1 tsp Hot Chilli Sauce (e.g. Sriracha)
- 3 tbsp Light Soy Sauce
- 1 tbsp Soft Brown Sugar
- 1 tsp Fish Sauce
for the Firecracker Prawns
- 1 tbsp Vegetable Oil
- ½ Small Red Onion, thinly sliced
- 1 small Carrot, thinly sliced
- 250 g Frozen Uncooked Prawns (cook from frozen type)
- 1 Red Pepper, deseeded and chopped
- 50 g Broccoli, cut into small florets
- 50 g Mange Tout, cut in half
- 50 g Baby Corn, cut into small chunks
- 150 ml Good Quality Chicken Stock
- 1 tsp Cornflour, slaked in the same amount of water
- 150 g White Rice, cooked per packet instructions
Start by making the sauce. Mix together all of the sauce ingredients and put to one side for 30 minutes to allow the flavours to develop.
When you're ready to cook the dish, start by heating the vegetable oil in a large heavy frying pan. Add in the onion and carrot then cook for 5 minutes until they're starting to soften.
Add in the prawns then cook for a couple more minutes, stiring frequently, until starting to turn pink.
Pour over the prepared sauce and stir well to coat everthing, then add in the other vegetables and cook for a minute or so to allow the flavours to develop.
Pour over the stock, then add in the cornflour mixture before bringing to a simmer for a couple of minutes until the sauce thickens. Stir frequently to stop any lumps from developing.
Serve alongside the cooked rice and enjoy!