Ingredients:
1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped
1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped
Method:
Step 1: Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
Step 2: Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.
Step 3: Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.
Step 1: Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
Step 2: Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.
Step 3: Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.
No comments:
Post a Comment