Servings
Four
Ready In:
About 35 minutes
Good For:
Dinner
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
Step 1
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.
Step 2
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.
Step 3
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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