If you’re looking for a flavorful and satisfying meal, Prawn Firecracker Rice is the perfect dish to try. This recipe combines succulent prawns with a fiery blend of spices and aromatic vegetables, all served over a bed of fluffy rice. Not only is this dish delicious, but it’s also easy to make and can be customized to suit your taste preferences.
In this article, we’ll explore the history of this dish, the key ingredients that give it its unique flavor profile, and provide step-by-step instructions for making it at home. We’ll also discuss some tips and tricks for getting the most out of your ingredients, and offer suggestions for variations to the recipe that can make it even more enjoyable.
So whether you’re a fan of spicy food, looking for a new recipe to try, or just curious about the origins of this tasty dish, read on to discover everything you need to know about Prawn Firecracker Rice.
- 4 tbsp chilli oil
- 3 dried red chillis
- 1 large onion, cut in wedges
- 1 tsp ginger and garlic paste
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- Handful of baby sweetcorn
- Handful of mangetout
- Pinch of salt
- 1 tsp chilli flakes
- 4 tbsp soy sauce
- 100ml sriracha sauce
- 1 tsp vinegar
- 1 spring onion, finely sliced
- 150g cooked prawns
- 250g sticky rice
- Shichimi powder (optional)
- Black sesame seeds (optional)
- Begin by adding the chilli oil to a pan over a medium to high heat.
- Add in the dried chillis and leave for about a minute or two to allow the flavour to infuse into the oil.
- Add in the onion and ginger garlic paste and stir well.
- Once the onions have lightly browned, add in the red pepper, sweetcorn, mangetout, salt and chilli flakes. Mix well for a few minutes.
- Next, add the soy sauce, sriracha sauce and vinegar and stir until everything is well combined.
- Add the cooked prawns and stir for a couple more minutes.
- Finally, serve with sticky rice and garnish with spring onion, shichimi powder and black sesame seeds.
- Tip – use a small bowl to mold the sticky rice to get a dome shape.
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