Ingredients

The following ingredients have 4 Servings
  • 1.5 cups Long grain rice
  • 2 Tbsps vegetable oil
  • 6 scallions (chopped)
  • 2 cups vegetable stock (approx.)
  • 1 red pepper (sliced)
  • 0.75 inch fresh ginger (fresh, finely chopped)
  • 1 clove garlic cloves (finely chopped)
  • 1 chili pepper (seeds removed, chopped)
  • 1 Tbsp butter
  • 2.667 cups Prawn (ready to cook)
  • 1 Tbsp tomato puree
  • soy sauce
  • Lime wedge
  • cilantro (fresh leaves, chopped)

Instruction

  • Fry the rice gently in the oil in a large pan. Add the spring onions and cook briefly. Pour on the stock, cover and simmer for approx. 20 minutes.
  • Heat the butter in a pan and gently fry the sliced pepper, ginger, garlic and chilli until soft. Add the prawns and fry briefly.
  • Mix the prawns and vegetables with the tomato purée into the rice. Season with soy sauce.
  • Sprinkle with coriander and serve on plates with lime wedges.