for 4 person

Rice

200 g	jasmine rice
3 dl	water
½ tsp	salt

Pak choi

1 tbsp	peanut oil
1	garlic clove, squeezed
1 cm	ginger, finely grated
1 stick	lemongrass, core finely chopped
2 dl	orange juice
3 tbsp	oyster sauce
2 ½ tbsp	soy sauce
4	pak choi (each approx. 100 g), halved lengthwise

Prawns

1 tbsp	peanut oil
400 g	peeled raw prawn tails (organic)
½ tsp	salt
a little	pepper
1	red chilli pepper, deseeded, finely chopped

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water, rice and salt in a pan, bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Pak choi

Heat the oil in a wide pan. Add the garlic, ginger and lemongrass, sauté for approx. 3 mins. Mix the orange juice, oyster sauce and soy sauce, pour in, bring to the boil. Add the pak choi, reduce the heat, cover and simmer for approx. 8 mins. until soft.

Prawns

Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1 min. on each side, season. Add the chilli, fry briefly.

To serve

Plate up the rice and pak choi, top with the prawns.

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