Sjoe nou: Singapoer swartpeper garnale

Sjoe nou: Singapoer swartpeper garnale

Fast, vurige en sappige garnale saam met rys en pak choi om 'n meer aansienlike aandete te maak. As jy voorafgekookte gebruik, mikrogolf rys, then this dish will take just 10 minutes to make.

TAKES 30 minute


150g basmati rice, washed well

1 tbsp olive oil

1 tbsp butter

1 small red chilli, deseeded and chopped

1cm piece of fresh ginger, peeled and chopped

2 garlic cloves, verpletter

1 tsp black peppercorns, coarsely ground

2 pak choi, in skywe gesny

1 tsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp caster sugar

250g jumbo king prawns, peeled

4 spring onions, finely sliced, plus extra to serve


  • Start by cooking the rice. Add it to a large pan of salted boiling water and cook for 10-12 minute, or until tender. Once cooked, drain, rinse with boiling water and set aside.
  • Once the rice is cooked, start the prawns. In a large wok, heat the oil and butter over a high heat. Add the chilli, Gemmer, garlic and pepper. Sauté for 1-2 minutes until the pepper is fragrant and the garlic is starting to turn golden.
  • Add the pak choi and stir-fry for 2-3 minutes until it has wilted. Add the oyster sauce, both soy sauces, caster sugar and 1 tablespoon of water, followed by the prawns and spring onions. Stir-fry over a high heat for 5 minutes until the prawns have just turned pink and are well coated in sauce and pepper. Taste for seasoning, adding a splash more soy if it needs it.
  • Serve immediately on a bed of rice with a scattering of sliced spring onion.




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