I recently livened up our prawn (shrimp) repertoire with a spicy Thai-inspired dish. I like this a lot as it has no added dried spices or stock cubes, but all the flavour comes from the veg and sauces.
- King Prawns (Shrimp) 150 g cooked and peeled
- Ginger Root thumb-sized piece
- Red Chili Pepper 1
- Spring Onions 8
- Garlic 3-4 cloves
- Carrot 1 large
- Red Onion 1/2
- Lemon Grass 2 stocks
- Lime Juice 2 tsp
- Fish Sauce 3 Tbs
- Oil 2 Tbs
- Soy Sauce 1 Tbs
- Basmati or Jasmine Rice 250 g prepared
Peel and finely dice the garlic and red onion. Remove roots and any hard outer leaves from the spring onions, and cut the onions into 2 inch long pieces. Scrape the outer skin from carrot and ginger, then using a vegetable (potato) peeler shave carrot and ginger into thin strips and then cut into 2 to 3 inch lengths. Remove hard outer layers of the lemon grass (leaving softer core) and cut into 1/2 inch pieces. Then remove seeds from the pepper and cut into thin rings.
Put oil into a wok and set for a high heat. Then add the veg ingredients and stir fry for about two minutes, moving all of the veg through the oil. Then add 2 Tbs of the fish sauce and continue to stir. Next add the lime juice and about 2 tsp of the soy (reserving 1 tsp). When veg begins to become tender (you may need to add a couple of tsp of water along the way) remove from the heat and add the prawns. Toss well and return to heat for only about 1 minute. Place into a bowl, and add the warm prepared rice, and the remaining fish and soy sauce. Stir well and serve.