Thai Inspired Ginger Prawn Rice

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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.

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  • 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.