Prawns with Chilli Crisp, Greens & Brown Rice

• 250gbrown rice, rinsed (25-minute packet cooking time)
• 150gfrozen edamame
• 3spring onions, finely sliced
• 400graw king prawns, peeled
• 2 tbspchilli crisp, divided
• 1 tbspsoy sauce
• 2 tspsesame oil, divided
• 200ggreen beans, trimmed
• 2pak choi, thickly sliced
• 20gginger, grated
• 2garlic cloves, grated
• 1lime, cut into wedges
• fine salt, to taste
• black pepper, to taste

Method

1. 1Bring a large pan of salted water to a vigorous boil over a high heat, about 8 minutes until rapidly bubbling.
2. 2Add the rice and simmer for 22 minutes until the grains are nearly tender but still have a little bite. Add the edamame and cook for 3 minutes until the rice is tender and the beans are hot, following the 25-minute packet cooking time for this rice; drain well and cover to keep warm.
3. 3While the rice cooks, pat the prawns dry. Toss them with the soy sauce and 1 tbsp of the chilli crisp.
4. 4Heat 1 tsp sesame oil in a large frying pan over a high heat. Add the green beans and cook for 3 minutes until blistered in patches and bright green, tossing once or twice.
5. 5Add the pak choi, ginger and garlic. Stir-fry for 2 minutes until the pak choi stems are just tender and the garlic smells fragrant, then season with salt and black pepper and transfer the greens to a plate.
6. 6Heat the remaining 1 tsp sesame oil in the same pan over a high heat. Cook the prawns in two batches for 2 minutes per batch, turning halfway, until pink, just opaque and steaming hot throughout.
7. 7Return the greens to the pan with the remaining 1 tbsp chilli crisp. Toss for 30 seconds until everything is glossy with chilli oil and hot through.
8. 8Fold the spring onions through the warm rice and edamame. Divide between four bowls, spoon over the prawns and greens, then serve with the lime wedges for squeezing over.

Per serving

kcal

475

protein

34.2g

fibre

6.9g

carbs

60.2g

fat

11.4g