King prawn & edamame crispy rice

Name: King prawn & edamame crispy rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp vegetable or sunflower oil; 200 g frozen raw peeled jumbo king prawns, defrosted; 300 g pack brown rice & edamame bean stir fry; 195 g can Essential Sweetcorn, drained; 4 Essential Salad Onions, thinly sliced; 1 red chilli, thinly sliced; 2 tbsp Cooks’ Ingredients Ketjap Manis

One of those quick meals you’ll be adding to the rota as soon as you try it! The brown rice and edamame bean stir fry is ready-dressed with ginger, garlic and chilli.

4.5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

2 tbsp vegetable or sunflower oil
200g frozen raw peeled jumbo king prawns, defrosted
300g pack brown rice & edamame bean stir fry
195g can Essential Sweetcorn, drained
4 Essential Salad Onions, thinly sliced
1 red chilli, thinly sliced
2 tbsp Cooks’ Ingredients Ketjap Manis

Method

Heat 1 tbsp oil in a large nonstick frying pan and cook the prawns for 1-2 minutes on each side, until cooked through, pink and opaque. Transfer to a plate.
Add the remaining oil to the pan, then tip in the stir fry and sweetcorn and stir fry for 1 minute. Press down and leave undisturbed to cook over a medium-high heat for 4-5 minutes, until crispy and golden on the base.
Stir in the cooked prawns, salad onions and red chilli, then cook for 1-2 minutes more until piping hot. Divide between bowls and serve with a drizzle of ketjap manis.

Cook’s tip

Ketjap manis is a thick, sweet soy sauce, used in Indonesian cooking but also super versatile for adding into lots of South East Asian-style recipes, plus barbecue sauces, marinades and rich slow-cooked casseroles.