About 35 minutes
Spiced Prawn Stir Fry
- 1 lb prawns, shelled and deveined
- 2 – 3 tbsp butter for stir fry
- 4 cloves garlic, minced
- 2” fresh ginger, minced
- 4 bay leaves
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp mustard powder
- ½ – 1 tsp chili flakes
- ¾ tsp salt
- 1 onion, cubed
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 c small button mushrooms, whole
- 4 Roma tomatoes, cubed
- ¾ c water
- 2 small bunches baby bok choy, chopped (or 1 c baby spinach, whole)
- Juice of 1 lime
- 4 lime wedges, to garnish
- ½ c cilantro, roughly chopped, to garnish
- 1 c jasmine rice
Step by Step Instructions
Put the rice on and cook to package instructions.
Melt the butter in a heavy skillet over medium high heat and sauté the bay leaves, garlic, and ginger for 1 minute, until fragrant. Add the onions, mushrooms, and peppers, and sauté 5 minutes more, until the onion starts to brown, then add the tomatoes, salt, turmeric, mustard powder, cumin, and chili flakes along with ¾ c water and keep on high heat, stirring constantly until the sauce begins to thicken at the bottom of the pan.
Add the prawns and lower the heat to medium, stirring gently until the prawns are cooked through – about 5 minutes, then add the bok choy (or spinach) and the lime juice, mix well, turn off the heat and let the greens wilt.
Add a serving of rice to ½ of 4 shallow bowls and serve the stir fry alongside and scoop any sauce remaining in the pan over the rice. Sprinkle each dish with fresh cilantro and a few cracks of fresh black pepper. Place a lime wedge on each plate and then enjoy the beautiful flavors you have brought together in this meal!
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