Prawns in Honey and Black Pepper sauce with Garlic and Nutmeg rice
This dish is so full of flavour and the garlic, nutmeg and cinnamon used in the rice just gives it another taste sucker punch! Feel free to just have plain rice with it but if you’re feeling more adventurous then follow this to the end, it won’t let you down.
12-14 prawns de-shelled and deveined (see ‘cooking&eating’ page)
3 spring onions
1 pepper any colour
150g button mushrooms
A thumb-sized piece of ginger
1 small red chilli de-seeded
Half a cup of rice
4 cloves of garlic
Half a teaspoon of cinnamon
A glug of toasted sesame oil
A knob of butter
Half a lemon
For the sauce:
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tablespoon of honey
Half a tablespoon of olive oil
10 black peppercorns lightly crushed
1. Start to cook your rice following the cooking instructions on the packet.
2. Prepare the vegetables, finely slice the mushrooms. Pepper, chilli and spring onions. Finely dice the ginger and garlic.
3. Make up the sauce by combining the ingredients into a mixing bowl.
4. Put a wok onto a hot hob, add a glug of sesame oil and add the ginger and chilli to fry off for a minute before
adding the spring onion, mushrooms and pepper, stir-fry for about 5 mins.
5. When the rice is cooked set aside and put a frying pan onto a medium to high hob. Add the knob of butter and fry off the garlic in it until lightly browned, grate a quarter of nutmeg over sprinkle over the cinnamon, stir
in well. Add the cooked rice to this and incorporate well, remove from the heat and squeeze half a lemon over it.
6. Finally add the prawns to the wok and pour over the sauce and let cook for a few mins just until the prawns turn pink (don’t overcook them or they’ll be like rubber). Voila, you now have a taste explosion waiting to happen!