Ingredients
- 120 g jasmine rice
- 180 g large raw king prawns
- 1 tsp tomato puree
- 1/2 tsp chilli flakes
- 1 tsp chinese rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame oil
- 1 tsp tamari or soy sauce
- 1 1/2 tbsp sunflower oil
- 200 g fine green beans trimmed and halved
- 1 spring onions trimmed and sliced
- 1 plump garlic cloves peeled and crushed
- 1 tsp finely grated fresh ginger
- 1 tsp sesame seeds toasted
Servings:
Instructions
- Cook the rice according to packet instructions then drain and set aside. Pat the prawns dry on kitchen paper.
- In a small bowl mix the tomato puree, chilli flakes, vinegar, honey, sesame oil and tamari or soy sauce.
- Heat a wok over a high heat and add the oil, beans, onion, garlic and ginger. Stir fry for 30 seconds, then add the prawns and fry for a further minute.
- Tip in the tomato puree mixture and fry for 2 more minutes until everything is nicely coated and the prawns are cooked through.
- Divide the rice between two bowls and top with the prawns and beans. Sprinkle with sesame seeds to serve.
Share this Recipe
Powered byWP Ultimate Recipe