JJ’s September Prawns Recipe

In a food processor, finely chop a capsicum, a red onion, a carrot, 6 chillis (top and tailed). Reserve the gluggy mix. Then less finely chop a half bunch of spring onions. You can separate the dominantly white bits of the spring onions from the leafy bits just for effect. Get about half a kilo of prawns (either green or partly cooked), and peel, but leave the tails on. Always remember once you get the prawns, you should take them out of the plastic bag and store in the fridge in a glass container, covered and lined with ice.

Later in the day – about 20 minutes before you’re ready to eat – put about a cup of jasmine or basmati rice in a water-filled saucepan for 15-17 minutes from cold water. While the rice is being cooked, organise a nice dry white wine for yourself. After about 10-12 minutes, heat up a wok or an electric frying pan, with olive oil in the base. When hot, pop in about 2 dessertspoons of minced garlic, and a tablespoon of chopped ginger. Add about 2 tablespoons of sweet chilli sauce and 3 or 4 tablespoons of oyster sauce. Stir. Add a handful or two of chopped green beans. Add your gluggy mix and stir until the mixture is hot. Should smell amazing. About this time, fill up your kettle and set it on to boil. If your wok mixture is looking a little dry, add a bit of water to that too.

Add the peeled prawns to the wok, along with some of the rough chopped spring onions. Once the prawns are coated and start to curl up a bit (maybe 2-3 minutes?), add some fresh basil and coriander leaves, coat those and turn the heat off. Cover with glass wok lid.

By now your kettle should have boiled and the rice should be ready. Drain the rice in a fine net drainer, and empty your kettle of boiling water over the rice to just freshen it. Allow to stop dripping. I can’t over-emphasise that. Wet rice sucks. Overcooked rice also sucks, so really don’t cook your basmati or jasmine rice for more than 15 minutes.

Arrange the rice on your plate(s) in a nice circle about 12cm in diameter. Pile it up, if necessary. On top of this nice little rice circle, add the cooked prawns, some leafy stuff and a bit of the mix in as decorative a manner as possible. Put a couple of fresh, washed raw chillis either on top, or on the side as a garnish (you can also cut a chilli down the centre and just quickly fry in the wok if you prefer).

Serve, ensuring you’ve topped up the wine in your glass and those of your guests.

I strongly recommend a platter of canteloupe, kiwi fruit and pineapple, perhaps with a dash of ice cream or natural yoghurt for dessert.

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