Ingredients

4 Servings

Meat & Seafood

  • Prawn 450 g

Spices

  • Salt 1/2 tsp

  • Red Pepper Flakes 1 pinch

Produce

  • Coriander 7 g

  • Red Bell Peppers 2

  • Shallots 2

  • Ginger Root 1 Tbsp

  • Garlic Cloves 6

Pantry

  • Sesame Seed Oil 4 Tbsp

  • Soy Sauce 2 tsp

Dry Goods

  • Long Grain Brown Rice 180 g

Preparation

  1. Make Coriander Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 180 g Long Grain Brown Rice
    • 1 tsp, Peeled Ginger Root
    • 7 g, stems removed Coriander
    • 470 ml Water
    • 1/2 tsp Salt
  2. Cook Prawns

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add prawns. Raise heat to medium high & cook until prawns are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.

    • 2 Tbsp Sesame Seed Oil
    • 6, minced Garlic Cloves
    • 1 tsp, minced Ginger Root
    • 1 pinch Red Pepper Flakes
    • 450 g, peeled and deveined Prawn
    • 2 tsp Soy Sauce
  3. Cook Red Bell Pepper

    Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil, shallot & pepper. Cook & stir until soft, about 3 minutes. Remove from pan. Add garlic and ginger; cook for 1 minute. Season to taste.

    • 2 Tbsp Sesame Seed Oil
    • 2, finely minced Shallots
    • 2, diced Red Bell Peppers
    • 2, finely minced Garlic Cloves
    • 1 tsp, minced Ginger Root
    • g, to taste Salt
    • g, to taste Black Pepper
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 410 kcal  
Total Fat 16.0 g 20%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 13 g  
Cholesterol 140 mg 47%
Sodium 1080 mg 45%
Total Carbohydrate 45 g 16%
Fiber Total Dietary 4 g 14%
Sugars Total 5 g  
Protein 21 g 41%
Vitamin C 94 mg 100%
Calcium Ca 88 mg 6%
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By Innit Culinary Team