John Myers
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Prawn Broccoli Wok with Jasmine Rice
The perfect prawn broccoli wok with jasmine rice recipe with a picture and simple step-by-step instructions.
Prawn broccoli wok:
- 200 g Party prawns (cooked, peeled, thawed)
- 2 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
- 200 g Broccoli florets
- 1 tsp Salt
- 60 g 1 Frühlingszwiebel
- 20 g 1 Stück Ingwer
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Rice wine
- 1 tsp Tapioca starch
- 0,5 tsp Sugar
- 4 drops Sesame oil
Jasmine rice:
- 80 g Jasmine rice
- 280 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
Prawn broccoli wok:
- Clean the broccoli, cut into small florets, blanch in salted water (1 teaspoon salt) for 3 – 4 minutes, drain through a kitchen sieve, rinse with cold water and drain well. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the ginger. Mix a marinade from light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), tapioca starch (1 tsp), sugar (½ tsp) and sesame oil (4 – 5 drops). Heat the wok, add / heat peanut oil (2 tbsp), add the prawns, fry / stir-fry for about 1 minute, season with coarse sea salt from the mill and remove. Put the spring onion rings with the diced ginger in the wok and sauté / stir-fry for 1 – 2 minutes. Add the broccoli florets and fry / stir fry briefly and deglaze / pour on with the marinade. Finally add the prawns, stir-fry everything briefly and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Jasmine rice:
- Bring jasmine rice (80 g) to the boil in water (280 ml) with salt (½ teaspoon) and turmeric (½ teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Arrange everything decoratively on 2 plates and serve with chopsticks.
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