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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Prawns to me are always a royal dish and I love this recipe. The brown rice adds a rich flavor. Remember do not over cook the prawns or they will get tough Ingredients:
vegetable oil cooking spray, for the wok |
1/2 cup onion, minced |
1/2 cup sweet red pepper, chopped |
2 cloves garlic, minced |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1/2 teaspoon curry |
1 cup light coconut milk |
1/2 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes (optional) |
24 large prawns, peeled,heads on |
1 tablespoon cornstarch |
2 tablespoons fresh cilantro, chopped |
4 cups brown rice, cooked and kept hot |
Directions:
1. Heat wok, medium heat,add onions, red pepper& garlic.
2. Stir fry for 3 minutes.
3. Add cumin, coriander& curry, cook 1 minute more.
4. Add coconut milk, sugar& pepperflakes, bring to a boil& reduce heat,simmer uncovered for about 2 minutes Add prawns& cook for about 3 minutes or until the meat is snow white and the prawns are pink Meanwhile mix the the cornstarch with a tbsp water and stir into the prawns cook for appr 1 minute Stir in the cilantro.
5. Remove from heat and serve over the hot brown rice.
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