Oriental prawn and vegetable rice
Preparation time: 10 minutes
Cooking time: 15 minutes
30ml (2tbsp) olive oil
75g (3oz) cashew nuts
1 red pepper, cored, deseeded and sliced
2 cloves garlic, chopped
3cm (11/2in) piece fresh root ginger, chopped
1 bunch spring onions, sliced diagonally
175g (6oz) mange tout
375g (12oz) raw King prawns, thawed if frozen
450g (1lb) cooked fragrant rice
45ml ((3tbsp) soy sauce
15ml (1tbsp) fish sauce
15ml (1tbsp) sesame oil
30ml (2tbsp) fresh chopped flat leaf parsley
Freshly ground black pepper
1. Heat the oil in a large frying pan or wok and stir fry the cashew nuts for 3 minutes, until golden. Using a slotted spoon transfer the cashew nuts to plate and set aside.
2. Add the pepper, garlic, ginger and spring onions and stir fry for 5 minutes, until softened slightly.
3. Add the mange tout and prawns and stir fry for 3 minutes. Stir in the rice and stir fry for 2 minutes, until heated through.
4. Add the remaining ingredients, cashew nuts and season to taste. Serve immediately.
Recipes courtesy of Seafish