This is just a simple combination of ingredients that works as a recipe. Shrimps and prawns come in a wide variety of sizes and packaging. If you use the ice-glazed North Atlantic prawns (cost between £2/lb and £5/lb) you might want to be generous with the chili as these have more texture than taste. The larger and significantly more expensive imports such as tiger prawns are also suitable, but you could use the money to keep the political party of your choice in power for another term.
Ingredients (Serves 4)
1 lb (500 gm) of Plain Boiled Rice
1 lb/450 gm back of frozen prawns
3 - 6 Green chilies
5 tablespoons of oil
Equipment
Deep 10 - 12 inch Frying pan
Method
Make sure the prawns are defrosted and dry. Empty them into a colander placed over a plate, a couple of hours in advance. Tip them onto a piece of paper kitchen towel en-route to the frying pan. Slice the chilies thinly and fry them in the oil for a couple of minutes with the heat turned up high until some black bits appear. Reduce the heat and add the prawns, keep the contents of the pan moving for approx. 5 minutes, taking care not to overcook the prawns. Combine with the rice and serve.
Comment
Reduce the rice/prawn ratio and serve as a starter.
Page Created: 6th January 2001