Thai-style Fried Rice with Prawns

Much to my delight, we live a hundred metres off “Asian supermarket street” that is to say: Hämeentie. They’re cheap and you can find ingredients from there that you cannot find elsewhere. In fact, that you may not even have a clue how to use. But all part of the fun. In any case, they are a cheap source of flavoursome ingredients: chilli, ginger, garlic, limes, coriander and fresh (frozen) prawns. There goes about 12€ in Vii Voan i.e. the same price as a main in a crappy restaurant in town. Pretty easy choice for me. And after collecting those lists of ingredients what else comes to mind than something Thai.

Every good meal starts with good ingredients.

Coriander: addictive like no other food I know.

Note: the ingredients are rough guides, add more chilli if you like it hot or less coriander if you find it too strong etc.

  • a thumb-sized piece of fresh ginger, minced
  • a couple of handfuls of chopped fresh coriander
  • 2 chillies – seeds removed and minced
  • enough fresh prawns for 2 (if they’re in their shells still make sure you scale and de-vein them)
  • 4 cloves of garlic, minced
  • 3 shallots (onions work too of course)
  • salt and black pepper
  • olive oil
  • 2 limes – and more to serve
  • rice
  1. Cook the rice and when it’s ready pour over a couple of glugs of olive oil and mix.
  2. Prepare all the spices. Mince the chilli, garlic and ginger.
  3. Finely slice the shallots
  4. Zest the limes and leave to the side for the meantime
  5. Put a wok on a high heat, add a little olive oil and wait for it to get hot.
  6. Add the shallots, chilli, ginger, garlic a little salt and pepper and stir for a few minutes.
  7. Once the onion has softened (after a couple of minutes) add the rice and stir fry for about 15 minutes.
  8. Chop the coriander (finely at the stalk end and more coarsely at the lefty end) and add most of that (retaining a little for decoration later), half of the zest and the juice from the limes. Stir quickly and remove from the heat (so as not to wilt the coriander too much) i.e tip the rice mix onto a serving plate
  9. Drain any remaining fluid from the prawns and mix in the reaming zest and garlic.
  10. Place the wok back on a high heat and add some olive oil.
  11. When the wok is hot add the prawn, garlic, and lime mix a stirfry until just cooked. This shouldn’t take mire than a couple of minutes.
  12. Tip the prawns onto the rice mix and sprinkle the remaining coriander leaves on top.

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