Crispy Sriracha Prawns With Black Rice
Fire up your weeknight dinners with this Thai prawn stir-fry dish.
Turn up the heat with this fiery stir-fry. Crispy prawns coated in a creamy, spicy sriracha mayo, paired with nutty black rice and a hit of fresh veg, it’s the perfect recipe for switching up your midweek meal.
- Why You'll Love This Recipe
- Can You Meal Prep This Recipe?
- Batch Cooking Tips
- Reheating
- Variations & Add-Ins
- Equipment Needed
- Recipe
- FAQs
Why You’ll Love This Recipe
What’s not to love? It’s bursting with Asian-inspired flavours, packed with 49g of protein per serving, and brings enough spice to keep you toasty all winter long. A real game-changer for midweek dinners.
Can You Meal Prep This Recipe?
Absolutely. Just adjust the ingredients to meet your needs, grab a few containers, and you’ve got a week’s worth of satisfying lunches sorted.
Batch Cooking Tips
Batch cooking is a great way to save yourself time and money. Simply scale up the ingredients and store for later.
This dish should keep in the fridge up to three days or in the freezer for up to three months.
Reheating
Make sure your food is completely defrosted if reheating from frozen.
How to reheat from chilled:
Oven: Preheat to 175C, place prawns on a tray, and heat for 10-15 mins.
Stovetop: Heat a little oil in a pan, then fry prawns for 2-3 mins until hot.
Microwave: Place on a microwave-suitable dish, cover, and microwave for 1-2 minutes until heated through.
Variations & Add-Ins
Switch the protein: Throw in some grilled chicken instead of the prawns for an Asian-inspired chicken and rice dish.
Turn down the spice: Swap the sriracha mayo for teriyaki sauce for a sweeter flavour.
Boost the veg: Add grilled peppers or sugar snap peas for extra crunch and colour.
Equipment Needed
• Mixing bowl
• Mixing spoon
• Sharp knife
• Frying pan
• Pot (or rice cooker) for the rice
Recipe
Ingredients
- 1 cup black rice
- 4 tbsp. light mayo
- 1/2 tsp. sriracha (add more if you like things spicy)
- 1/2 tbsp. sweet chili sauce
- 1/2 cup cornflour
- 10 g plain flour
- 1 oz sparkling water
- 1 1/2 cup broccoli
- 2/3 cup (180g) prawns
- 1 spring onion
- 1 red chili, chopped
Instructions
First, cook the black rice as directed on the packet (this usually takes around 25 minutes).
Meanwhile, mix the mayonnaise, sriracha, and sweet chili sauce together until evenly combined. Set aside.
Now, combine the corn flour and plain flour in a bowl, and then pour in the sparkling water to make a batter. Set aside.
Chop the broccoli and fry over a medium heat. Once it’s slightly softened and browned, remove from the pan.
Coat the prawns in the batter and fry in oil in a pan over a high heat until completely cooked through.
Once cooked, add the prawns to a bowl and coat with the sriracha mayo mixture.
Finally, plate up. Make a bed of black rice, add the stir-fried broccoli, and then the coated prawns. Sprinkle with chopped spring onion and chili, if using, then dig in.
| calories | 520 |
| totalFat | 15 |
| totalCarbohydrates | 72 |
| protein | 49 |
FAQs
Can the sauce be made ahead of time?
Yes! The sriracha mayo can be mixed in advance and stored in the fridge until you need it.
Can I freeze this dish?
Of course, but the prawns are better when cooked fresh. Use freezer-safe containers or bags and freeze immediately once chilled.
How long will it last in the freezer?
For the best flavour and texture, consume within three months.
TRY THESE NEXT:
BBQ Pulled Chicken Mac and Cheese
Macaroni cheese lovers, listen up. This one’s for you.
Vegan Buffalo Cauliflower Tacos
Spice up your meat-free Mondays with these zingy tacos.
Easy Sticky Teriyaki Chicken Rice Bowl Recipe
Level up your chicken and rice...
