- Ingredients 1 kg Fresh Tiger Prawns (Cleaned and deveined)2 TBS Cornflour1 tsp of coconut oil 2 cups cooked brown rice Valcom Sliced Water Chestnuts 2 medium carrots (shredded)1/2 medium red onion diced1 small Birdseye Chilli1/2 cup fresh Thai Basil Spring onion for GarnishPeanut Sauce 1 TBS coconut oil1/2 cup crunchy peanut butter2 tsp fresh grated ginger2 gloves garlic (crushed)1/2 medium red onion (diced) 1 tsp fish sauce (or to taste)2-3 tsp sweet chilli sauce 2 tsp lime juice 1/4 cup water
- 1. Put brown rice and 4 cups water in microwave safe container and cook on high for 10 mins2. Prepare Prawns, and Sauce ingredients3. To a bowl add roughly chopped Water Chestnuts, shredded carrot, diced onion, sliced chilli (omit if you prefer) and tear the Thai Basil into the salad. Toss lightly. 4. Dust prawns with cornflour and brown each side for 2-3 minutes in a hot nonstick pan with 1 tsp of coconut oil. Set prawns aside to rest. Do not clean pan.5. Stir Rice and return to microwave for a further 5 mins. When completed, leave in container with lid on as it will continue to absorb water6. Heat the TBS of coconut oil in frypan and lightly sauté ginger, garlic, sweet chilli and onion. 7. Add water, lime juice, sugar, fish sauce and peanut butter. Stir until peanut butter is dispersed and sauce begins to thicken. Add more water if needed. Adjust seasoning to taste, remove from heat and keep warm.8. Place 1/2 cup of rice onto a plate, top with Salad and Prawns. Lightly drizzle Sauce over salad and prawns, garnish with Spring Onion.
Brands and product used
- Valcom - Water Chestnuts Sliced