2 Servings 20 min Cook
1 1/2 Cup Water
1/4 Tsp Salt
2 Cup Rice Basmati
1 Clove Garlic
1 Tbsp Ginger Root
2 Large Scallions
3 Cup, shredded Cabbage
5 1/3 Oz Large King Prawns
2 Tsp Sesame Oil
2 1/2 Tsp Chili Pepper Paste
1 Tbsp Tomato Puree
1 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
Boil 1 1/2 cups of water with 1/4 tsp salt.
Add the basmati rice and turn the heat to its lowest setting.
Cover and simmer 10 minutes.
After 10 minutes remove from the heat and leave for 10 minutes more.
Do not lift the lid or the rice won't cook properly.
Peel and crush the garlic and ginger.
Chop the spring onion and separate the whites from the green.
Very finely chop your pak choi widthways
Slice the prawns in half lengthways.
Heat the sesame oil in a large non-stick frying pan on a high heat.
Once hot, add the garlic and the whites of the spring onion.
Cook for 30 seconds before adding the prawns
As soon as the prawns turn pink add in the chilli bean paste (less if you don't like it spicy), the tomato purée, rice vinegar, and soy sauce.
Stir everything together and cook for a minute
Toss in the pak choi and cook for a minute before removing the pan from the heat.
Stir the greens of the spring onion through the mixture and serve it with the rice.