Two spicy meals in the space of a couple of weeks? Lucky me! Once again, Michael was away with work which meant that I could go crazy with the chilli and make these Firecracker Prawns for dinner. Not too crazy, mind you. I like it when food has a bit of a kick, but don’t think it needs to cause pain. Or hallucinations.
That happened to me when I ordered a curry made with Dorset Naga chillies a few years ago. The whole room started to swirl and pulse after I’d had a couple of mouthfuls. I was sitting down but it felt like I was floating across the table and I was worried I was going to fall over. My family were more concerned about the amount of sweat forming on my face, as they could see I wasn’t actually going anywhere. It was very strange but it didn’t stop me finishing my meal – it was too good a curry to waste!
So yeah, these Firecracker Prawns shouldn’t cause any unwanted side-effects. Unless you go a little crazy with the sriracha and chilli flakes. I reckon a good shot of each is more than enough to blow away the cobwebs and stave off a wintery cold. The generous hit of garlic and ginger help out there too…
I think that marinating the prawns for about 30 minutes before being cooked helps develop the flavours here, but it’s not essential. If you don’t have much spare time you could also skip the marinating step, as the spices are pretty potent on their own. The marinade then doubles up as the sauce – with a bit of stock added to ensure there’s enough to coat all of the vegetables that make up the rest of the dish.
I think that a fairly standard selection of stir-fry vegetables works well here – baby sweetcorn, mange tout and red peppers being the ones I wouldn’t want to miss out. The broccoli and carrot are optional but bring texture, flavour and lots of colour.
The cooking time is probably less than 15 minutes, which means you can cook your rice at the same time as the prawns. If you’re really in a rush that means you can get dinner from fridge to table in 25 minutes. A great option for a fresh, tasty and healthy weeknight meal.
for the Marinated Prawns
- 2 cloves Garlic peeled and crushed
- 2 cm Root Ginger peeled and finely chopped
- 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 Rice Vinegar
- 1 tsp Fish Sauce
- 250 g Raw King Prawns
for the Stir Fry
- 150 g White Rice
- 1 tbsp Vegetable Oil
- ½ Small Red Onion thinly sliced
- 1 small Carrot thinly sliced
- 1 Red Pepper deseeded and chopped
- 50 g Broccoli cut into small florets
- 50 g Mange Tout halved
- 50 g Baby Corn cut into small chunks
- 100 ml Good Quality Chicken Stock
- 1 tsp Cornflour slaked in the same amount of water
Marinate the Prawns
- Mix together all of the marinade ingredients in a bowl or zip-lock bag. Add in the prawns, then cover or seal and put into the fridge for 30 minutes.
Cook the Stir Fry
- Cook the rice per the packet instructions.
- Meanwhile, heat the vegetable oil in a large heavy frying pan. Add in the onion and cook for 5 minutes until starting to soften.
- Remove the prawns from the marinade, keeping the sauce for the next step, then add to the pan with the onion. Cook for a 3-4 minutes stiring frequently, until the prawns turn pink.
- Pour in the rest of the marinade and stir well making sure to coat everything. Bring to a simmer then add in the other vegetables and stir fry for 2-3 minutes.
- Pour over the stock and then add in the cornflour mixture and stir well. Bring back to a simmer, stirring frequently, until the sauce thickens and coats everything.
- Serve the prawns alongside the cooked rice and enjoy.
|Estimated Values per Serving|
|of which Saturates||1||g|
|of which Sugars||25||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|