Ingredients
The following ingredients have 2 Servings
- For the marinade
- 3 tbsp soy sauce
- 2 large cloves garlic (minced)
- 2 tbsp runny honey
- 1 tbsp Chinese rice vinegar
- 1 tbsp yellow miso paste
- 2 tsp sesame oil
- 1 tsp dark brown sugar
- 1/2 vegetable stock cube (diluted with hot water)
- small piece fresh ginger (peeled and grated)
- 1 banana shallot (very finely diced)
- –––
- 1 tsp sesame oil + 1 tbsp rapeseed (canola oil to fry)
- 300 g | 10.5oz raw tiger prawns (shrimp)
- 1 large aubergine (eggplant, cubed)
- 1 green bell pepper (cubed)
- handful of radicchio leaves (halved if large)
- 2 red chillies (seeded and finely diced)
- small bunch spring onions (scallions finely diced)
- pinch salt
- coriander (cilantro leaves to serve)
- freshly ground black pepper to serve
- pinch crushed chilli flakes to serve
- 1 small red chilli (sliced into thin rounds, to serve)
- brown basmati rice to serve
Instruction
- In a small bowl, dilute the stock cube with a tiny splash of hot water until you have a paste. Add the soy sauce, minced garlic, honey, rice vinegar, miso paste, sesame oil, and sugar. Mix everything together. with a fork. Add the chillies and chopped shallot, mix, and set aside.
- Heat the sesame oil in a wok or large frying pan and quickly fry the prawns until they start turning pink. Transfer onto a bowl and set aside.
- Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
- Add the cubed aubergine (eggplant) and a pinch of salt and fry over high heat until the aubergine starts to colour and soften. Add half the marinade and continue to fry over fairly high heat.
- Once the aubergines are almost fork tender, add the prawns, radicchio leaves and most of the spring onions and fry everything together for a couple more minutes.
- Serve the stir fry over steamed rice and garnish with the remaining spring onions, the diced chilli and some coriander leaves. Season with black pepper, to taste.
