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Quick prawn & chilli rice
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1 tbsp wok oil
1 tbsp each frozen Cooks’ Ingredients Ginger, Garlic and Red Chilli
180g pack frozen essential Waitrose White Rice
½ x 200g pack sugar snaps, finely sliced
125g pack Tenderstem broccoli tips, cut into 4cm pieces
½ x 235g pack frozen essential Waitrose Raw King Prawns
½ pack salad onions, shredded
½ x 28g pack coriander, roughly chopped
2 tbsp Thai fish sauce
Juice of 1 lime
1. Warm a wok or large non-stick frying pan over a high heat. When very hot add the oil, ginger, garlic and chilli, quickly followed by the rice. Stir-fry for 3-4 minutes or until the rice defrosts.
2. Add the sugar snaps and broccoli and stir-fry for a further 2 minutes. Add the prawns and half the salad onions and half the coriander. Continue to stir-fry for another 6 minutes or until the prawns are pink.
3. Remove from the heat and drizzle over the fish sauce and lime juice. Scatter over the remaining salad onions and coriander before serving.
Typical values per serving:
This recipe was first published in November 2016.