Name: Garlic prawns and buk choy with herbed rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 36 uncooked medium king prawns (shrimp) (1kg); 6 clove garlic, crushed; 2 teaspoon finely chopped fresh coriander (cilantro); 2 fresh small red thai (serrano) chillies, chopped finely; 1 teaspoon light brown sugar; 1/3 cup (80ml) lime juice; 2 teaspoon peanut oil; 1 kilogram (2 pounds) baby buk choy, quartered lengthways; 6 green onions (scallions), sliced thinly; 1 tablespoon sweet chilli sauce; 2 cup (400g) doongara rice; 3 cup (750ml) water; 2 tablespoon coarsely chopped fresh coriander (cilantro); 1 tablespoon coarsely chopped fresh mint; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1 teaspoon finely grated lime rind

Garlic prawns and buk choy with herbed rice

Give your family a taste of Southeast Asia with these garlic prawns and buk choy with herbed rice. Buk choy is becoming a common vegetable in many Australian kitchens and not without good reason. It's healthy, delicious and versatile.

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Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

36 uncooked medium king prawns (shrimp) (1kg)

6 clove garlic, crushed

2 teaspoon finely chopped fresh coriander (cilantro)

2 fresh small red thai (serrano) chillies, chopped finely

1 teaspoon light brown sugar

1/3 cup (80ml) lime juice

2 teaspoon peanut oil

1 kilogram (2 pounds) baby buk choy, quartered lengthways

6 green onions (scallions), sliced thinly

1 tablespoon sweet chilli sauce

2 cup (400g) doongara rice

3 cup (750ml) water

2 tablespoon coarsely chopped fresh coriander (cilantro)

1 tablespoon coarsely chopped fresh mint

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 teaspoon finely grated lime rind

Method

1.Shell and devein prawns, leaving tails intact.

2.Combine prawns in large bowl with garlic, coriander, chilli, sugar and juice.

3.For herbed rice, rinse rice under cold water until water runs clear; drain. Combine rice and the water in large saucepan; bring to the boil. Reduce heat; cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork. Stir in herbs and lime rind.

4.Meanwhile, heat oil in wok; stir-fry prawns, in batches, until changed in colour. Remove from wok.

5.Add buk choy, onion, sauce and prawn marinade to wok; stir-fry until buk choy is tender. Return prawns to wok; stir-fry until hot. Serve prawn and buk choy mixture with herbed rice

Buy pre-prepared prawns to save on preparation time. Doongara rice is a white long-grain rice grown in Australia that can be found at your local supermarket.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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