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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil. Ingredients:
2 cups long-grain white rice |
1 tablespoon vegetable oil |
2 lbs medium prawns, peeled and deveined |
2 garlic cloves, minced |
3 small dried red chilies, such as arbol |
1 -2 teaspoon chili oil |
2 tablespoons soy sauce |
1/2 teaspoon sugar |
1 teaspoon distilled white vinegar |
1/2 cup dried roasted peanuts |
1 medium carrot, peeled and thinly sliced on the diagonal |
1 stalk celery, thinly sliced on the diagonal |
1/2 cup chicken broth |
1 teaspoon cornstarch |
2 teaspoons sesame oil |
salt |
3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish |
Directions:
1. Cook the rice according to the package directions and keep warm.
2. Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
3. Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
4. Garnish with the green onions and serve with rice.
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