Delicious, nutritious and super easy to make, it's the black rice that turns this simple dish into a winner.
Serves 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp rice vinegar
1 Tbsp ginger, minced
1 tsp chives, thinly sliced
180g prawns, peeled and cleaned
cracked black pepper
1/2 Tbsp canola oil
1 large celery stalk, sliced
1 cup water
1/2 cup black rice (long grain)
1 Tbsp peanuts, roughly chopped
1 quarter of a lemon, for squeezing
Method
Put the rice and water into a small saucepan - no need to wash the black rice. Bring to the boil and then reduce to a simmer and cook covered for 35 minutes. Once finished, take it off the heat and let it sit while you cook the prawns.
Whisk together the hoisin sauce, soy sauce, water, rice vinegar, ginger and chives. Set aside.
Season the prawns with a few grinds of black pepper.
Set a heavy bottomed frying pan over medium heat. Add the oil and heat until shimmering.
Add the prawns and celery and cook for two minutes, making sure the prawns are cooked on each side.
Pour the soy ginger mix over the top and stir so everything is coated. Cook for another two minutes.
Fluff the rice and ladle into a shallow bowl. Top with the prawns and sprinkle the chopped peanuts over the top. Squeeze the lemon over the top.
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