Ingredients 400g PaddyKing Thai Jasmine Rice
100g Kale, rough chopped
8 nos Tiger Prawns whole, remove head and shells
Oil for cooking
Corn Flour for dusting
Chinese wine for deglazing
Sauce Ingredients 1 Tbsp Natural wild honey 15g Light Soy Sauce 20g Tomato Ketchup 20g Chili Sauce 20g Plum Sauce 20g HP Sauce 70g Water 1/2 Tsp Salt
Garnish – Fried Kale and sliced chili padi Method
To prepare the Prawns – removed prawn shells and deveined. Dust the prawns with 1 tbsp of corn flour. Fry the prawns in a pre-heated frying pan over medium heat with 2 tbsp oil till it turned orange color on both sides and set them aside.
To prepare the Honey Prawns – In the same frying pan, add some oil, add the garnish ingredients and fry for 30 seconds over medium high heat. Deglaze with Chinese wine followed by the rest of the sauce ingredients. Bring to boil quickly, add the kale and prawns in. Tossed well then simmer prawns till sauce thickened over medium heat. Served immediately.
Cook Jasmine Rice as per instructions given behind packaging.
To dish out – place steamed jasmine rice on a rice bowl and top with Honey Prawns and Kale.
Garnish with fried kale and sliced chili padi.