Wow right now: Singaporean black pepper prawns
Fast, fiery and juicy prawns along with rice and pak choi to make a more substantial supper. If you use pre-cooked, microwave rice, then this dish will take just 10 minutes to make.
PRENDE 30 minuti
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 spicchi d'aglio, schiacciato
1 tsp black peppercorns, coarsely ground
2 pak choi, sliced
1 tsp oyster sauce
1 tsp light soy sauce
1 cucchiaino di salsa di soia scura
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 minuti, 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, ginger, 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.