Imported from Instagram

Thai Chilli Jam Prawns with Jasmine Rice

Name: Thai Chilli Jam Prawns with Jasmine Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 550 g Raw prawns, peeled; 1 tbsp Light or regular soy sauce (For tossing with the prawns); 0.5 tbsp Neutral cooking oil (Add a little more if needed for the vegetables); 1 Red capsicum (Thinly sliced); 2 cup Green beans (Trimmed and cut into 1-inch pieces); 1 Yellow onion (Small, thinly sliced); 5 cloves Garlic (Minced); 2.5 Thai chillies (Use 2–3; deseeded and finely chopped); 1 cup Thai basil leaves (Lightly packed); 3 Spring onions (Cut into 1-inch pieces); 2 tbsp Thai roasted chilli paste (nam prik pao) or Thai chilli jam (Use either Thai roasted chilli paste (nam prik pao) or Thai chilli jam); 1 tbsp Oyster sauce (Heaped); 1 tbsp Honey; 1 tbsp Coconut sugar (Or any sugar); 1 tbsp Fish sauce; 2 tsp Dark soy sauce; 0.3333333333333333 cup Water; 1 tsp Cornflour; 4 cup Jasmine rice (Steamed, to serve)

Recipe by Lulu Dowell @fit_foodie_lulu · Instagram

Imported by K Kampani on SeeMeCook

Juicy prawns and crisp vegetables are tossed in a sweet, sticky, spicy Thai chilli jam sauce, then finished with fragrant Thai basil. Served over jasmine rice.

4 servings20 minSoutheast Asian

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Ingredients

550 g Raw prawns, peeled
1 tbsp Light or regular soy sauce (For tossing with the prawns)
0.5 tbsp Neutral cooking oil (Add a little more if needed for the vegetables)
1 Red capsicum (Thinly sliced)
2 cup Green beans (Trimmed and cut into 1-inch pieces)
1 Yellow onion (Small, thinly sliced)
5 cloves Garlic (Minced)
2.5 Thai chillies (Use 2–3; deseeded and finely chopped)
1 cup Thai basil leaves (Lightly packed)
3 Spring onions (Cut into 1-inch pieces)
2 tbsp Thai roasted chilli paste (nam prik pao) or Thai chilli jam (Use either Thai roasted chilli paste (nam prik pao) or Thai chilli jam)
1 tbsp Oyster sauce (Heaped)
1 tbsp Honey
1 tbsp Coconut sugar (Or any sugar)
1 tbsp Fish sauce
2 tsp Dark soy sauce
0.3333333333333333 cup Water
1 tsp Cornflour
4 cup Jasmine rice (Steamed, to serve)

Steps

1
Toss the peeled prawns with the light or regular soy sauce and set aside.
2
In a small bowl, mix together the Thai roasted chilli paste or chilli jam, oyster sauce, honey, coconut sugar, fish sauce, dark soy sauce, water and cornflour until combined.
3
Heat the neutral cooking oil in a wok or large frying pan over high heat.
4
Cook the prawns in two batches for about 60–90 seconds per batch, turning once, until lightly golden on the outside but not fully cooked. Transfer them to a plate; cooking in batches helps them sear rather than steam.
5
If needed, add a little more oil to the pan. Add the sliced onion and stir-fry for 2 minutes.
6
Add the garlic and chopped Thai chillies. Cook for 30 seconds, until fragrant.
7
Add the green beans and sliced capsicum. Stir-fry for 3–4 minutes, until slightly softened but still crisp.
8
Return the prawns to the pan. Stir the sauce again to redistribute the cornflour, then pour it into the pan and toss everything together.
9
Let the sauce bubble for 1–2 minutes, until glossy and thickened and the prawns are just cooked through.
10
Add the spring onions and toss for 1 minute.
11
Remove the pan from the heat, add the Thai basil and toss until just wilted.
12
Serve immediately over steamed jasmine rice.

Notes

The source gives macros per serving including rice: 450 kcal, 35 g protein, 62 g carbohydrates and 5 g fat. The final serving instruction is cut off after “fluffy steame”; serving over steamed jasmine rice is also specified in the ingredient list and dish description.