Prawns with Ginger and Rice (2)

A lightly spiced dinner from Diana Henry.

Prawns with Ginger and Rice (2)
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Prawns with Ginger and Rice (2)
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Ingredients
Servings:
Instructions
  1. Stir together the rice vinegar, lime juice and caster sugar until the sugar has dissolved.
  2. Toast the peppercorns in a dry frying pan until you can smell their aroma, then tip into a mortar. Add the chilli, ginger and spring onions, and bash this mixture to a coarse paste with some sea salt.
  3. Put the coriander in a bowl – you don’t need to remove the stalks – and toss with the sweetened vinegar dressing.
  4. Heat the oil in a wok or frying pan. Add the spice paste and the prawns at the same time. Cook, moving the prawns around the pan until they turn from grey to pink.
  5. Toss on to the dressed coriander leaves and some boiled rice, sprinkle with sesame seeds and serve.
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