Prep time 20 mins Cook­ing time 10 mins Serves 4

Friday - - RECIPE CARDS -


5 tbsp re­duced salt soy sauce 2 tbsp lime juice

1 tbsp finely grated fresh gin­ger 1 fresh long red chilli, thinly sliced 1 clove gar­lic, crushed 500g large prawns, cleaned, de­veined, leav­ing the tail in­tact 1 tbsp co­conut oil

2 eggs, lightly beaten

500g broc­coli, cut into flo­rets, stems chopped

4 stalks spring onions, thinly sliced

120g car­rot, coarsely grated 75g roasted cashews, coarsely chopped

1/4 cup fresh co­rian­der Lime cheeks, to serve


Whisk 4 tbsp soy sauce, lime juice, gin­ger, chilli and gar­lic in a medium bowl.

Add prawns and mix well. Heat 1 tsp co­conut oil in a wok over high heat. Add green onion and car­rot; stir­fry for 5 mins or un­til ten­der. Add prawn mix­ture; stir-fry for 5 mins or un­til just cooked.

Add broc­coli and ex­tra soy sauce; stir-fry for 2 mins.

Serve fried rice topped with cashews, co­rian­der, omelette and lime cheeks.

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