Garlic Chili Prawns with Jasmine Rice
Ingredients
For the Prawns:
1 lb prawns (peeled and deveined)
3 tablespoons vegetable oil
6 cloves garlic (minced)
2-3 tablespoons chili paste (adjust to taste)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
Salt and pepper (to taste)
Fresh cilantro (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Salt (to taste)
Instructions
1. Cook the Rice
Rinse Rice: Rinse jasmine rice under cold water until the water runs clear.
Boil Water: In a pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt.
Simmer: Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
2. Prepare the Prawns
Heat Oil: In a large skillet or wok, heat vegetable oil over medium heat.
Sauté Garlic: Add minced garlic and sauté for about 30 seconds until fragrant.
3. Cook the Prawns
Add Prawns: Add the prawns to the skillet. Cook for about 3-5 minutes until they turn pink and opaque.
Stir in Chili Paste: Add chili paste, soy sauce, and lime juice. Stir to combine and cook for another minute. Season with salt and pepper to taste.
4. Serve
Plate the Dish: Serve the garlic chili prawns over a bed of jasmine rice, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or broccoli for extra nutrition.
Enjoy your flavorful Garlic Chili Prawns with Jasmine Rice! 🦐