I have to say this was the most gorgeous dish ever and no I am not bragging because I didn’t make it. My eldest daughter did , she treated us to this Asian inspired delight last week and I asked if I could feature it on my blog and she kindly agreed. So I stalked her while she was cooking with a camera and notebook. I am so proud of the fact my daughter is a better cook than I ever was at nineteen.
Rebecca’s Prawn Hoisin Stir Fry with Coconut Rice
- 1 bag of Prawns.
- 2 carrot – julienne finely
- 1 bunch of spring onions
- Sweet Pepper
- Savoy Cabbage or Pak Choi
- 1tsp of Oil
- 2 cloves of garlic
- 2 tbsp Hoisin
- 300g Rice (Becca used brown )
- 1 tin of coconut milk
- Same amount of water or chicken stock
- Salt and Pepper to taste
The How To Bit
- Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan which has a tight-fitting lid.
- Mix the coconut milk and stock together and pour it over the washed rice.
- Cover the saucepan with a lid and bring the rice to boil on high heat.
- Once vigorously boiling, change to a low heat, cover with the lid and allow to simmer for 10 minutes, or until the water level is the same as the top of the rice.
- At this point, turn the heat completely off and allow to rest for a further 10 minutes, keeping the lid on at all times. Use a wooden spoon to fluff up the rice before serving. Add the salt and pepper to taste.
For the Stir Fry – cook while the rice is resting.
1. Heat the oil a when hot add the spring onions, carrots, peppers, cabbage and mushrooms and stirfry for 10 minutes then add the prawns and garlic.
2. Mix the hoisin sauce with 2 tbsp of water and add the prawns and vegetables.
3. Cook for another 4 minutes until cooked through serve with the rice.
Becca is now going into her second year of college and I am not surprised that people want to share a house with her, as there are no pot noodles for this college student and she knows her way around a washing machine too. That’s my girl 🙂