Spicy Wok Prawns with Coconut Rice

Ingredients for Spicy Wok Prawns with Coconut Rice

• 350ml long-grain white rice

• 350ml de água

• 1 colher de chá de açúcar

• 350ml well-stirred unsweetened coconut milk (not low-fat

• from a 13 1/2- to 400g can)

• 1 1/2 teaspoons salt

• 450g Broccolini

• 900g peeled and deveined large prawns (raw

• 20 to 25 per lb)

• 2 1/2 tablespoons Sriracha sauce

• 2 teaspoons cornflour

• 120ml reduced-sodium chicken broth

• 1 tablespoon vegetable oil

• Accompaniment: lime wedges

Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (350ml ), sugar, 240ml coconut milk, and 3/4 teaspoons salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.

While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss prawns with Sriracha sauce and remaining 3/4 teaspoons salt in a bowl.

Stir together cornflour, 60ml chicken broth, and remaining 120ml coconut milk in another bowl until cornflour is completely dissolved.

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 60ml chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add prawns mixture and cook, stirring frequently, 2 minutes. Stir cornflour mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and prawns are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with prawns immediately.

Aviso Legal

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