Easy Chinese Prawns, Asparagus & Rice

Standard

So I’m not really a Jamie Oliver fan. Too much olive oil, too much salt, too many annoying cockney-isms. But his food is good and his 30 Minutes Meals book is pretty useful when you want to cook something tasty and new, knowing it’s not going to consume your whole evening. So we basically stole this recipe from there.

Serves 2

Ingredients

200g prawns
1 cup basmati rice
½ cup peas
½ cup sweetcorn
200g asparagus (9-10 fat sticks, 15-16 skinny sticks)
2 handfuls baby spinach
5-6 spring onions, chopped
1 egg, beaten
juice of 1 lemon
1 tbsp soy sauce
glug of sweet chilli sauce (or similar)
handful fresh coriander
1 tsp chinese five spice
1 chilli
2 cloves garlic

Method

Boil water for the rice. Add two cups of water to one cup of rice in a pan and cook to taste. Place the prawns in a sandwich bag, add a glug of olive oil and a glug of chilli oil/sesame oil/any interesting oil you have to hand, the chinese five spice, salt and pepper and give it all a good shake (make sure to close the bag first!). Stick some oil in a frying pan and add the prawns on a medium heat. Squeeze over the juice of ½ the lemon. If you fancy a sticky sauce, add a glug of honey or golden syrup.

Add the asparagus to a hot griddle pan with a sprinkling of salt and cook until “al dente” (approximately 7-8 minutes, we took one off to nibble and check). Wilt the spinach in a saucepan with a knob of butter. Check the rice – if cooked add the spring onions, peas, sweetcorn, egg, soy sauce, chilli sauce and the other half of the lemon juice. Allow time for the rice to steam and the egg to cook. You may have to whack on the heat for a minute or two.

A couple of minutes before you serve add a handful of flaked almonds to the prawns. Once everything is ready, plate up, drizzle with a dash of soy sauce, sprinkle with coriander and eat*!

J&W

*we had ours with the birthday champagne W bought. Lar-di-dar.

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