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PRAWN AND POMEGRANATE 'STIR-FRY'

This is one of those dishes that has loads of cheats! Any purists watching will question some of the methods... but wait until you taste it! It's a dish thrown together in time at all and the flavours are brilliant.

INGREDIENTS

STEP-BY-STEP-GUIDE

BOIL THE RICE

Boil a kettle full of water and pour into a saucepan with the salt, peel from the lime and a few slices of ginger. Add the rice and simmer gently for 9 minutes.

MARINATE THE PRAWNS

Rub the sriracha sauce into the prawns and leave to one side for a moment.

CHOP UP THE 'SALSA'

Peel and finely dice the red onion and chilli. Toss them together with the juice from the lime you peeled earlier, the crispy garlic, chopped fresh coriander and a pinch of salt and pepper.

FRY THE PRAWNS

Fry the prawns in a dash of oil for 2 minutes, then transfer to a plate. Wash the pan out with a splash of water and piece of kitchen roll.

PAK CHOI

Chop the base off of the pak choi and separate into individual leaves, then wash. Cook in the same hot frying pan for 2 minutes with a splash of water and the residual water on the leaves from the washing process.

MIX AND SERVE

Drain the cooked rice and return to the hot, clean, dry pan. Stir the chopped salsa, cooked prawns, soy and mirin into the rice to warm through for a few seconds and take the edge off of the onion. Serve a mound of rice with some pak choi on side.