Sweet and sour prawns
Firm: cold, savoury, strong flavour.
Ingredients
2 small portions
- 10 tablespoons easy-cook whole grain rice
- 2 small broccoli florets
- 2 spring onions
- 1 garlic clove
- 2 raw king prawns
- 1 tablespoon olive oil
- 1–2 teaspoons lime juice
- 4 tablespoons tomato ketchup
- 1 teaspoon thick sweet soy sauce
Method
- Cook the rice in boiling water following the instructions on the packet. Strain.
- Wash the broccoli and spring onions. Cut the broccoli into very small florets. Slice the spring onions. Peel and chop the garlic.
- Peel the prawns but leave the tails on. Cut them lengthwise in the direction of the tail but not quite through. Take out the black/brown intestine.
- Heat the oil in a wok or frying pan and stir-fry the broccoli for 3 minutes. Add the prawns and stir-fry for another 3 minutes.
- Add the spring onions and garlic and, after 1 minute, stir in the lime juice to taste, the tomato ketchup and soy sauce.
- Divide the rice and sweet and sour prawns between two small plates. Serve cold or warm.
Tip: You can also add some hot pepper sauce such as Tabasco for a bit of pep.
For a family of four: 350g easy-cook whole grain rice. 600g broccoli, a large bunch of spring onions, 3 garlic cloves, 500g raw prawns, a splash of olive oil, the juice of one small lime, 150ml ketchup, 1-2 tablespoons of thick sweet soy sauce. Serve as a main course.
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