Prawn and cashew rice

Ingredients

• 3 tablespoons oil
• 24 large raw prawns
• 2 tablespoons soy sauce
• 2 tablespoons ABC sweet soy sauce
• 2 cups cooked chilled basmati rice
• 1 cup finely shredded wombok
• 1 larger carrot grated
• 1 brown onion chopped
• 3 cloves garlic
• 3 cm piece of ginger sliced
• 2 long red chillies chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 3/4 cup cashews
• Coriander leaves for garish
• Thinly sliced red chilli for garnish

Method

1. Slice 1/2 the prawns into bite sized pieces and keep the rest whole
2. Blend onion, garlic, ginger, chillies, cumin and turmeric into a paste
3. Cook paste with 2 tablespoons of oil over high heat until the oil splits away from the paste and darkens in colour slightly. About 5 minutes
4. Add carrot and wombok and cook until soft
5. Add rice, soy, sweet soy and cashews and heat through
6. Cook prawns in 1 tablespoon oil. Mix bite sized prawn pieces through rice
7. Serve in bowl topped with whole prawns, coriander and sliced chilli

Product used in recipe

• ABC - Sweet Soy Sauce