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Garlic chilli prawns with green beans
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120g jasmine rice
180g pack Waitrose Extra Large King Prawns
1 tsp tomato purée
½ tsp chilli flakes
1 tsp Chinese rice vinegar
1 tsp honey
1 tsp toasted sesame oil
1 tsp reduced-salt soy sauce
1½ tbsp vegetable oil
200g fine green beans, trimmed and halved
1 salad onion, sliced
1 garlic clove, crushed
1 tsp finely grated fresh root ginger
1 tsp sesame seeds, toasted
1. Cook the rice according to pack instructions, drain and set aside. Pat the prawns dry on kitchen paper. In a small bowl mix the tomato purée, chilli flakes, vinegar, honey, sesame oil and soy sauce.
2. Heat a large wok over a high heat and add the vegetable oil, beans, onion, garlic and ginger. Stir-fry for 30 seconds, then add the prawns and fry for another minute. Tip in the tomato purée mixture and fry for another 2 minutes until everything is nicely coated and the prawns are cooked through.
3. Divide the rice between bowls, top with the prawns and beans, and sprinkle with sesame seeds to serve.
The cooking time is very short for this recipe, so make sure all your ingredients are prepared in advance.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in February 2018.