TOM YUMFRIED RICE
WITHPRAWNS
PREP+ COOKTIME 40 MINUTES
(+REFRIGERATION)SERVES 4
FIVEINGREDIENTS
2 cups(400g)jasminerice
600guncookedlargeprawns
400ggreenbeans
1 bunchfreshcoriander(100g)
(seenotes)
¼cup(80g)tomyum paste
(seenotes)
1 Rinsericeina sieveundercold
runningwateruntilwaterrunsclear.
Place2 cups(500ml)waterina
mediumsaucepan;bringtotheboil.
Addrice;returntotheboil.Reduce
heattolow;cook,covered,for
10 minutes.Removefromheat;
stand,covered,for 10 minutes.
Spreadriceoutonanoventray.
Refrigerate for 2 hours or until cold.
2 Twistorcutbehindtheprawn
headtoremoveit.Peelawaytheshell
startingfromlegs,leavingthetail
intact.Todevein,makea smallcut
inthecentrebackofprawns.Insert
a skewerortoothpickthroughthe
skinandunderthevein,thenlift;this
willpulltheveinoutinonepiece.
Alternatively,runa smallknifedown
thebackoftheprawntoexpose the
veinandpullit outthatway.
3 Trimgreenbeans;chopfinely.
Washcorianderpayingattentionto
theroots.Pickleavesfromcoriander;
youwillneed1 cup.Coarselychop
corianderstems and roots; you will
need½cup.
4 Placetomyumpasteandchopped
corianderstemandrootmixturein
a largewokoverhighheat;stir-fry
for3 minutesoruntilfragrant.
5 Addprawns;stir-fryfor2 minutes
oruntilprawnsstarttochange
colour.Addbeansandcoldrice;
stir-fryfor3 minutesoruntilriceis
heatedthroughandbeansaretender.
6 Stirhalfthereservedcoriander
leavesthroughrice;serve topped
with remaining leaves.TEST
KITCHEN
NOTES
If youhavetheoption,
buycoriandersoldin
bunchesratherthan
pre-packaged,otherwise
thequantitywillbe
smaller(andit maynot
haveroots),inwhichcase
youmayneedtobuytwo
packs.Therootis themost
flavoursomepart,andis
traditionallyused in
currypastes.
Brandsoftomyum
pastevaryintheirheat
intensity;startaddingless
andgraduallyaddmoreto
suityourheatlevel.You
canuseredthaicurry
pasteinstead, if youlike.
Wantmoregreens?
Stir-fryfinelyshredded
leavesof1 bunchofgai
lan(chinesebroccoli)
with the prawns.78 #COOKWITHTHEWEEKLY
Healthy Seafood