Clodagh McKenna's Singaporean black pepper prawns - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s Singaporean black pepper prawns By You Magazine - October 24, 2021 Fast, fiery and juicy prawns along with rice and pak choi to make a more substantial supper. If you use pre-cooked, microwave rice, then this dish will take just 10 minutes to make. Dora Kazmierak TAKES 30 MINUTES SERVES 2 150g basmati rice, washed well 1 tbsp olive oil 1 tbsp butter 1 small red chilli, deseeded and chopped 1cm piece of fresh ginger, peeled and chopped 2 garlic cloves, crushed 1 tsp black peppercorns, coarsely ground 2 pak choi, sliced 1 tsp oyster sauce 1 tsp light soy sauce 1 tsp dark soy sauce 1 tsp caster sugar 250g jumbo king prawns, peeled 4 spring onions, finely sliced, plus extra to serve Sea salt Start by cooking the rice. Add it to a large pan of salted boiling water and cook for 10-12 minutes, or until tender. Once cooked, drain, rinse with boiling water and set aside. Once the rice is cooked, start the prawns. In a large wok, heat the oil and butter over a high heat. Add the chilli, ginger, garlic and pepper. Sauté for 1-2 minutes until the pepper is fragrant and the garlic is starting to turn golden. Add the pak choi and stir-fry for 2-3 minutes until it has wilted. Add the oyster sauce, both soy sauces, caster sugar and 1 tablespoon of water, followed by the prawns and spring onions. Stir-fry over a high heat for 5 minutes until the prawns have just turned pink and are well coated in sauce and pepper. Taste for seasoning, adding a splash more soy if it needs it. Serve immediately on a bed of rice with a scattering of sliced spring onion. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved