My Spicy Prawns with Jewel Rice is so sizzling HOT that hubby was sweating from the top of his baldy head after just a few bites!
Fix an easy marinade in a bowl by combining 1/4 cup of peanut oil, 2 teaspoons of minced garlic, 2 heaped tablespoons of sambal oelek & 1 & 1/2 tablespoons of finely chopped thyme. Bung in half a kilo of raw prawns (shelled & deveined), give it a jolly good stir then cover with cling film & whack in the fridge for at least half an hour.
To make the Jewel Rice, pop a tablespoon of oil in a saucepan & add in 2 cups of Jasmine Rice. Stir that over high heat until the rice is fragrant then pour in 4 cups of water. Season well with salt, pepper & vegeta before throwing in 2 cups of frozen mixed veggies. Bring it to the boil, then reduce to a steady simmer until all the water is absorbed.
Meanwhile, grab your prawns out of the fridge & cook in a hot wok! Be careful as it will spit & sizzle! (Pants on job!) Just whack the whole lot into the wok, marinade & all. Prawns cook really quickly so as soon as they’re pink, get them off the heat!
Put a generous scoop of the Jewel Rice on a plate, then use a slotted spoon to drain the prawns out of the wok & plop on top. Drizzle a wee bit of the marinade over as a sauce. Then it’s Chompin Time!