Preparation time:
Cooking time:
Serves:
Ingredients:
For the garnish
Method:
Cook the jasmine rice.Heat the oil in a wok or frying pan placed over medium-high heat and stir-fry the ginger and garlic for 1 to 2 minutes.Add the vegetables, prawns and both chillies, turn up the heat and stir-fry for 2 to 3 minutes.Add the firecracker sauce, turn the heat down low and simmer for a minute until heated through.Spoon a portion of rice onto two serving plates and top with the prawn and vegetable mixture.Garnish with the shichimi or dried chilli flakes, toasted sesame seeds, sesame oil and spring onions and serve each portion with a wedge of lime on the side.Firecracker sauce
Ingredients:
Method:
Place all ingredients into a small saucepan and heat on medium-low heat. Bring to the boil and then reduce the heat to a simmer.Cook for about 15 to 20 minutes until the sauce thickens into a syrup-like consistency.Add more chilli flakes to taste. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks.Recipe Courtesy: Wagamama, Dubai