Thursday, 29 December 2011

Stir-Fried Prawns in Tomato Marinade

Hint: Use a Half-Moon for "mincing" the ginger & garlic - it creates an uneven texture giving a more intense taste sensation.
  • 1 kg large prawns (tiger if possible), peeled (leave tail on) & de-veined
  • 3 tbsp tomato paste
  • 2 tbsp "minced" ginger root
  • 4 cloves garlic, "minced"
  • 1 tbsp extra virgin olive oil
  • 2 tbsp rice-bran oil
  • 1 cup jasmine rice
Method: Marinade Prawns
  1. In a bowl large mix the tomato paste, ginger root, garlic and olive oil to create marinade
  2. Add the prawns and, using a chop-stick, stir the prawns until evenly coated with marinade
  3. Cover bowl with cling-wrap and store in fridge for at least two hours, preferably overnight
Method: Cook Rice
  1. Add 1 cup rice & 2 cups water to microwave rice-cooker
  2. Cook on high for 4 minutes & 20% power for 15 minutes
Method: Cook Prawns
  1. While rice is cooking, add rice-bran oil to wok
  2. When oil is hot enough to bubble when a chop-stick is inserted to test temperature, add marinaded prawns
  3. Stir & toss continually until cooked (when they turn white)
Serving Suggestion
  • Serve the rice and prawns in large separate bowls
  • Provide individual small Asian-style bowls for people to serve themselves prawns on a bed of rice

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