Name: Garlic prawns and buk choy with herbed rice
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 36 (1kg) uncooked medium prawns; 6 clove garlic, crushed; 2 teaspoon fresh coriander, finely chopped; 3 fresh small red thai chillies, chopped finely; 1/3 cup (80ml) lime juice; 1 teaspoon white sugar; 1 tablespoon peanut oil; 1 kilogram baby buk choy, quartered lengthways; 6 green onions, sliced thinly; 1 tablespoon sweet chilli sauce herbed rice; 2 cup (400g) jasmine rice; 2 tablespoon fresh coriander, coarsely chopped; 1 tablespoon fresh mint, coarsely chopped; 1 tablespoon fresh flat-leaf parsley, coarsely chopped; 1 teaspoon lime rind, finely grated

Ingredients

36 (1kg) uncooked medium prawns

6 clove garlic, crushed

2 teaspoon fresh coriander, finely chopped

3 fresh small red thai chillies, chopped finely

1/3 cup (80ml) lime juice

1 teaspoon white sugar

1 tablespoon peanut oil

1 kilogram baby buk choy, quartered lengthways

6 green onions, sliced thinly

1 tablespoon sweet chilli sauce herbed rice

2 cup (400g) jasmine rice

2 tablespoon fresh coriander, coarsely chopped

1 tablespoon fresh mint, coarsely chopped

1 tablespoon fresh flat-leaf parsley, coarsely chopped

1 teaspoon lime rind, finely grated

Method

1.Make herbed rice. Cook rice, uncovered, in large saucepan of boiling water until tender, drain. Return rice to pan, combine with remaining ingredients.

2.Shell and devein prawns, leaving tails intact.

3.Combine prawns in large bowl with garlic, coriander, chilli, juice and sugar.

4.Heat half of the oil in wok, stir-fry prawns, in batches, until just changed in colour.

5.Heat remaining oil with pan liquids in wok, stir-fry buk choy, onion and sauce, in batches, until just tender.

6.Return buk choy mixture and prawns to wok; stir-fry until hot. Serve on herbed rice.

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