Rebecca's Prawn Hoisin Stir Fry and Coconut Rice

Rebecca's Prawn Hoisin Stir Fry with Coconut Rice


Stir Fry

  • 1 bag of Prawns.
  • 2 carrot - julienne finely
  • 1 bunch of spring onions
  • Mushrooms
  • Sweet Pepper
  • Savoy Cabbage or Pak Choi
  • 1tsp of Oil
  • 2 cloves of garlic
  • 2 tbsp Hoisin

Coconut Rice

  • 300g Rice (Becca used brown )
  • 1 tin of coconut milk
  • Same amount of water or chicken stock
  • Salt and Pepper to taste

The How To Bit

    1. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan which has a tight-fitting lid.
    2. Mix the coconut milk and stock together and pour it over the washed rice.
    3. Cover the saucepan with a lid and bring the rice to boil on high heat.
    4. Once vigorously boiling, change to a low heat, cover with the lid and allow to simmer for 10 minutes, or until the water level is the same as the top of the rice.
    5. At this point, turn the heat completely off and allow to rest for a further 10 minutes, keeping the lid on at all times. Use a wooden spoon to fluff up the rice before serving. Add the salt and pepper to taste.
      1. For the Stir Fry cook while the rice is resting.
      2. 1. Heat the oil and when hot add the spring onions, carrots, peppers, cabbage and mushrooms and stir fry for 10 minutes then add the prawns and garlic.
      3. 2. Mix the hoisin sauce with 2 tbsp of water and add to the prawns and vegetables.
      4. 3. Cook for another 4 minutes until cooked though and serve with the rice.