Chilli garlic prawns and rice
I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.
- Raw prawns (large banana prawns)
- Tomato sauce
- Soy sauce
- Sweet chilli sauce
- Garlic (sliced with a mandolin)
- Ginger (grated)
- Chilli flakes
- Chilli (cut in strips)
- Spring onion
- White onion
- Whole black peppercorns (freshly ground)
- Broccoli florets
- Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
- Leave the prawns in the marinade in the refrigerator for a couple of hours.
- Cook the rice however you please.
- Heat a wok until it’s smoking hot.
- Add in some high vapour point oil, e.g., Queensland nut oil.
- Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
- Cook the prawns by stir-frying them until they turn red.
- Add in the broccoli florets and mix everything until the broccoli florets soften a little.
- Serve in a bowl and eat with the rice using chopsticks.
- Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh.
- I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
- If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.
How do you eat prawns?