Wed, 18 March 2026
Ingredients (Serves 2):
200g Raw peeled and deveined prawns
200g Long grain rice
3 Cloves of garlic (Finely chopped)
8g Ginger (Finely chopped)
3 Red chillis (Finely chopped)
Mixed red, green, yellow peppers (diced)
Small bunch coriander (chopped)
4 Spring onions (chopped)
1 large egg (beaten)
1 Tbsp sesame seeds
4 Tbsp soy sauce
2 Tbsp honey
2 Tbsp Vegetable oil
Juice of 1 Half Lime
Salt & white pepper
Method:
Place a large wok or deep frying pan on a high heat and add the oil. Once the oil has heated up, add the chilli, ginger, and garlic, and allow to fry until the garlic starts to brown at the edges.
Next add your prawns, and toss well in the oil, chilli and garlic.
Once the prawns begin to cook, they will start to plump up and turn white. Next add 2/3 of your soy sauce and honey, and cook stir until the prawns are fully coated, and the sauce has become thick and sticky, remove from the heat and add in half your sesame seeds to coat the prawns.
For the rice, used cooked rice (ideally cooked the day before and left in the fridge overnight to dry out).
Now, similar to the prawns, place a wok on a high heat and add the oil, once the oil is hot, add your rice, and continually toss and stir.
Now add the mixed peppers, coriander, half your spring onions, the remaining soy sauce, and allow to fry for a minute.
Next add your egg and mix it well with the rice until it cooks and you can see the strands through the rice. Finally add salt and pepper to taste.
To Serve:
Simply place your rice on plates, then add your prawns on top, and sprinkle the remaining spring onions over, and serve. And most of all, enjoy!
