Quick & Easy

Garlic prawns and buk choy with herbed rice

Give your family a taste of Southeast Asia with these garlic prawns and buk choy with herbed rice. Buk choy is becoming a common vegetable in many Australian kitchens and not without good reason. It's healthy, delicious and versatile.
garlic prawns and buk choy with herbed rice



1.Shell and devein prawns, leaving tails intact.
2.Combine prawns in large bowl with garlic, coriander, chilli, sugar and juice.
3.For herbed rice, rinse rice under cold water until water runs clear; drain. Combine rice and the water in large saucepan; bring to the boil. Reduce heat; cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork. Stir in herbs and lime rind.
4.Meanwhile, heat oil in wok; stir-fry prawns, in batches, until changed in colour. Remove from wok.
5.Add buk choy, onion, sauce and prawn marinade to wok; stir-fry until buk choy is tender. Return prawns to wok; stir-fry until hot. Serve prawn and buk choy mixture with herbed rice

Buy pre-prepared prawns to save on preparation time. Doongara rice is a white long-grain rice grown in Australia that can be found at your local supermarket.


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