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Rinse the rice and cook according to the pack instructions, drain and set aside.
To "fan" the prawns, run a knife along the centre of the outer side of the prawn's lower half - the knife shouldn't cut through more than half the thickness of the prawn. Remove the black vein and discard.
Heat a wok until hot, add a little oil then stir-fry the prawns for 2 to 3 minutes. Add the ginger, chilli flakes, soy sauce and spring onions, and cook for another minute. Now add the cooked rice and stir-fry until heated through. Squeeze in the lime juice and sprinkle on the coriander, stir through then take off the heat. Season to taste and serve.
- 125g (4½oz) Tilda basmati rice
- 300g (10oz) raw prawns, peeled
- 3cm (1¼in) piece fresh ginger, finely grated
- good pinch dried red chilli flakes
- 4tbsp soy sauce
- 1 bunch spring onions, cut into 5cm (2in) lengths and shredded
- juice ½ lime
- 2tbsp freshly chopped coriander
Top Tip for making Prawn and Ginger Stir-Fry with Basmati Rice
Choose the best basmati rice - look for basmati rice that's labelled "pure" – it won't have been mixed with inferior rices. Basmati needs very special growing conditions, which is why it costs more. Cheaper mixes will contain broken grains, which will go soggy when cooked. Waste less - leftover rice freezes well but this dish is also great served cold for lunch.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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