Fire up your weeknight dinners with this Thai prawn stir-fry dish.
Need to add some spice to your routine? Packed with incredible Asian-inspired flavours, this is the perfect recipe to heat you up from the inside out, especially as the evenings get chillier. Your tastebuds will be left tingling, that’s for sure.
In a few steps, you can enjoy super-crispy prawns smothered in deliciously creamy, spicy sriracha mayo. Complete with crunchy broccoli and a filling portion of black rice, this is ultimate satisfaction in one simple dish. Bon appetit.
Serves 4
Ingredients
- 1 cup black rice
- 4 tbsp. light mayo
- 1/2 tsp. sriracha (add more if you like things spicy)
- 1/2 tbsp. sweet chilli sauce
- 50 g cornflour
- 10 g plain flour
- 40 ml sparkling water
- 120 g broccoli
- 180 g prawns
- 1 spring onion
- 1 red chilli, chopped
Instructions
- First, cook the black rice as directed on the packet (this usually takes around 25 minutes).
- Meanwhile, mix the mayonnaise, sriracha and sweet chilli sauce together until evenly combined. Set aside.
- Now, combine the cornflour and plain flour in a bowl, and then pour in the sparkling water to make a batter. Set aside.
- Chop the broccoli and fry over a medium heat. Once it’s slightly softened and browned, remove from the pan.
- Coat the prawns in the batter and fry in oil in a pan over a high heat until completely cooked through.
- Once cooked, add the prawns to a bowl and coat with the sriracha mayo mixture.
- Finally, plate up. Make a bed of black rice, add the stir-fried broccoli, and then the coated prawns. Sprinkle with chopped spring onion and chilli, if using, then get stuck in.
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Lauren is a recipe writer and English Literature graduate who firmly believes in a balanced approach to fitness. She has always been a keen swimmer and, in recent years, has discovered the benefits of weight training and hot yoga. When she's not in the gym, you'll find her cooking up new recipes or enjoying brunch with her friends, having moved on from her student days of living on pasta.
