Gulf News Food Show's Firecracker prawns: The ultimate spice test!

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients

120 gms Thai jasmine rice

1 tbsp Vegetable oil

2-inch Ginger, grated

2 Garlic cloves, crushed

100 gms White onion, sliced

50 gms Red pepper, sliced

50 gms Green pepper, sliced

40 gms Spring onions, sliced

80 gms Mangetout peas

450 gms Prawns

1 red chilli, deseeded, sliced

1 Dried chilli, sliced

100 ml Firecracker sauce

1 tsp Shichimi or dried chilli flakes

1 tbsp Toasted mixed sesame seeds

1 tbsp Sesame oil

2 Lime wedges

Firecracker sauce

50 ml Yakitori sauce

50 ml Oyster sauce or vegetarian oyster sauce

100 ml Sriracha sauce

75 ml Sweet chilli sauce

30 ml Chilli oil

2 tbsp Dried chilli flakes

Yakitori sauce

1 tbsp Teriyaki sauce

6 tbsp Light soy sauce

1 tbsp Sugar

Method

For the firecracker sauce:

Combine yakitori sauce, oyster sauce, sriracha sauce, and sweet chilli sauce in a clean mixing bowl and mix well.

Gradually add chilli oil drops while whisking until well incorporated.

Add chilli flakes and mix well. Set aside.

For the yakitori sauce:

Make the yakitori sauce by placing all ingredients into a small saucepan and gently simmer over a low flame until the sugar has dissolved and the sauce has slightly reduced. Set aside to cool.

To assemble:

Start by boiling 250 ml of water. Then, lower the flame and cover the pot with a lid. Add the rice and let it simmer until all the water is absorbed, which should take about 10 to 15 minutes. Set it aside.

Heat the oil in a wok or frying pan over a medium-high flame and stir-fry the ginger and garlic for 1 to 2 minutes.

Add the vegetables, half of the spring onions, prawns, and chillies. Turn on the flame and stir-fry for 2 to 3 minutes.

Add the firecracker sauce, reduce the flame to low, and simmer for a minute until heated through.

Spoon rice onto the serving plate and top with the prawn and vegetable mixture.

Garnish with shichimi or dried chilli flakes, toasted sesame seeds, oil, and spring onions. Serve it with a wedge of lime on the side.

Tips

The correct ratio ensures the rice cooks perfectly – not too dry or soggy.

Add chillies according to your spice tolerance.

Do you have a favourite recipe to share? Write to us at food@gulfnews.com.