These Sweet And Sour Prawns with Sticky Rice is on the table in under 30 minutes – no need to order take-outs !
We are huge prawn lovers and when I mention that prawns will be on the menu, all the kids are home for dinner ! Of course Sweet and Sour Prawns are always the number one choice.
Pair up the Prawns with Sticky Rice and you have a quick and delicious dinner on the table in a flash. I like to add a crunchy green salad on the side as well.
We normally have an appetizer such as my Mussels in Lemon Garlic-Butter Sauce , these Sweet and Sour Prawns with Sticky Rice as the mains and then a dessert.
Dessert usually depends on the weather, as these Prawns can be served during all seasons. At Winter time I would make something like a decadent Chocolate Caramel. And if it is on a hot Summer’s day, I would choose a lighter dessert, maybe this Magic Chocolate Custard Cake.
Whenever I serve Sticky Rice, I like to roll the rice into balls, or as in these photos, I have used a ramekin to shape the rice.
It is super simple, spray a ramekin with cooking oil and fill with the Sticky Rice. Scoop rice in, press down a little and add more until you are happy with the serving. Gently tip over the ramekin on your serving plate and the rice will glide out easily.
Now this is totally not necessary, but I think shaped rice adds a nice touch and it will literally only take a couple of minutes extra. You can serve the rice whichever way you prefer.
I only cook my rice in a rice cooker, and I have found that after the rice is fully cooked (when the light changes over to warm), and I leave the rice on warm for another 30 minutes or so, the stickier the rice become.
These Sweet and Sour Prawns are so perfect for a busy week night dinner, and if you prefer you can always serve the Prawns over pasta if Sticky Rice is not quite your thing.
I alternate between serving the Prawns with the Sticky Rice and over pasta.
Sweet And Sour Prawns With Sticky Rice
- 3 cups Jasmine Rice
- 3 cups Boiling Water
- 1 stalk Lemon Grass bruised
- 1/3 cup Cilantro chopped
- 2 TB Lemon Juice
- 1/3 cup Sugar
- 1/2 cup Soy Sauce
- 1/3 cup Rice Vinegar
- 1/3 cup Lime Juice
- 3 TB Tomato Paste
- 3 TB Cornflour (Cornstarch)
- 1/2 cup Cold Water
- 2 TB Sesame Oil
- 2 TB Fresh Garlic crushed or minced
- 4 t Fresh Ginger finely grated
- 1 Red Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1.2 kg Prawns cleaned, deveined (2 pounds, 10 oz)
Place the Rice in a saucepan or rice cooker - Combine Water, Lemon stalk, Cilantro and Lemon Juice and add to the Rice - season lightly with Salt (optional) - cook until done and sticky (about 15-20 minutes)
Mix together the Sugar, Soy Sauce, Rice Vinegar and Tomato Paste in a small mixing bowl
Dissolve the Cornflour in the Cold Water and add to the Sauce - stir through and set aside until needed
Heat the Sesame Oil in a large skillet or wok - saute the Garlic, Ginger and Bell Peppers 2 - 3 minutes until just soft - add the Prawns and stir-fry until done (about 3 - 5 minutes)
Add the Sweet and Sour Sauce to the Prawns and heat through 2 - 3 minutes or until the sauce has thickened
Serve the Prawns with the Sticky Rice
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