Thai-Style Chilli and Lime Prawns with Jasmine Rice

Serves - 4

You’ll need

For the rice

• 250g jasmine rice
• 450ml water
• Pinch of salt

For the prawns

• 500g raw king prawns, peeled and deveined
• 1 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 2 red chillies, finely sliced
• 1 thumb-sized piece of ginger, finely grated
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp soft light brown sugar
• Zest of 2 limes
• Juice of 2 limes
• 1 tsp sesame oil
• Small bunch coriander, roughly chopped
• 3 spring onions, finely sliced
• Black pepper

To serve

• Extra lime wedges
• A few extra coriander leaves
• Optional – finely sliced red chilli for a bit more swagger

Method

1. Cook the rice

Rinse the jasmine rice in cold water until the water runs mostly clear. Tip it into a saucepan with the water and a pinch of salt.

Bring to the boil, cover with a lid, then turn the heat right down and cook for 12 minutes. Take it off the heat and leave it to steam, lid on, for 10 minutes. Fluff with a fork just before serving.

2. Mix the sauce

In a small bowl, stir together the fish sauce, soy sauce, brown sugar, lime zest, lime juice, and sesame oil. Set aside.

3. Cook the prawns

Pat the prawns dry with kitchen paper. Heat the vegetable oil in a large frying pan or wok over a high heat.

Add the garlic, chilli, and ginger and cook for about 30 seconds, just until fragrant. Do not let the garlic burn.

Add the prawns and stir-fry for 2–3 minutes until they are turning pink and lightly golden in places.

4. Bring everything together

Pour in the chilli and lime sauce and toss the prawns through for another 1–2 minutes until everything is glossy and properly coated. The sauce should lightly cling rather than drown the pan.

Stir through most of the coriander and spring onions. Give it a taste and add a little black pepper if needed. You should have brightness, savouriness, and heat all pulling in the same direction.

5. Serve

Spoon the jasmine rice into bowls or onto plates, top with the prawns, and pour over any sauce from the pan. Finish with the remaining coriander, spring onions, and a few lime wedges on the side.

A couple of helpful notes

- Do not overcook the prawns – the difference between tender and rubbery is depressingly quick.
- If you want a little more body to the meal, some stir-fried pak choi or tenderstem broccoli alongside would do very nicely.
- For a softer heat, remove the seeds from the chillies. For a fiercer version, absolutely do not.