26/06/2016

How To: Jasmine Rice with Prawns, Mushrooms & Pak Choi


For dinner, we decided to cook for the whole house - we loved the dish that James' mum made for us last time we was there and hoped to recreate it just as well. This dish didn't take long to cook, as long as your ingredients are prepped.

I would like to believe I made an alright job as my grandma approved and she is very precise of how things should be cooked and taste. So I'm proud of myself to be honest.

 Of course this isn't our own recipe, the ingredients and instructions listed below have been copied from the book (although I can't remember which book)

Ingredients:

- 250g (9oz) jasmine rice
- 50g (2oz) of butter
- 1 large onion, chopped
- 1 red pepper, deseeded and diced
- 200g (7oz) mushrooms, sliced
- 1 large garlic clove, crushed
- Ginger, peeled and finely grated
- 3 tablespoons of soy sauce
- A dash of hot pepper sauce (Tabasco)
- 1 tablespoon of light muscovoado sugar
- 1 tablespoon of sesame oil, plus extra for frying 
- 350g (12oz) raw, peeled king prawns
- Juice of half a lemon
- 250g (9oz) pal choi, chopped into large pieces
- Salt and black pepper

Instructions:

1. Cook the rice in boiling salted water according to the packet instructions, then drain and rinse under cold running water to cool down completely before leaving it to stand in a large sive on a cool place for an hour to dry out

2. Melt half the bitter in a large frying pan or wok over a high heat. Add the onion and fry, stirring regularly for about 5 minutes until soft but not browned. Increase the heat to high, add the red pepper with the mushrooms, garlic and ginger and dry for 3-4 minutes. Top the cooked rice and fry for a couple of minutes until the rice is hot.

3. Mix the soy sauce in a small bowl with the Tabasco, sugar and seame oil. Pour over the rice mixture and toss together over the heat, then set aside and keep warm on a pan. 

4. Heat another frying pan until hot. Add the remaining buyer, then dry the prawns on a high heat for 3-4 minutes until pink and cooked through. Squeeze over the lemon juice and season with salt and pepper before adding to the rice mixture. 

5. Spoon the rice mixture into a hot serving dish. Heat a little extra oil on the second frying pan (no need to wash), add the oak choi and cook over a high heat for a minute until wilted, then season with salt and pepper and are he in a line along the middle of the rice mixture. Serve immediately. 

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