Prawn and Capsicum Rice Bowl with Carrot Slaw

Ingredients

• 0.5 cupjasmine rice
• 150 gprawns
• 0.5 piecered capsicum
• 3 piecegarlic cloves
• 1 piecefresh red chilli
• 1 piececarrot
• 2 piecespring onion
• 0.25 cupfresh coriander
• 1 piecelime
• 1 tspsesame oil
• 1 tbsplow sodium soy sauce
• 1 tsprice vinegar
• 0.5 tsphoney
• 1 tbspcooking oil
• 0.25 tspblack pepper

Method

1. 1

   Rinse the jasmine rice and cook it in a small saucepan with 1 cup of water — bring to a boil, then reduce to the lowest heat, cover, and cook for 10 minutes until water is absorbed.

2. 2

   While the rice cooks, peel and devein the prawns if needed, then pat them dry with paper towel.

3. 3

   Finely mince the garlic and red chilli, and slice the capsicum into thin strips.

4. 4

   Make the slaw: coarsely grate the carrot into a bowl, thinly slice the spring onions, and add half the coriander leaves. Squeeze in half the lime juice, add the rice vinegar and honey, and toss well to combine.

5. 5

   Heat the cooking oil in a frying pan or wok over high heat. Add the garlic and chilli and stir-fry for 30 seconds until fragrant.

6. 6

   Add the capsicum strips and toss for 1 minute until slightly softened but still with a little crunch.

7. 7

   Add the prawns to the pan in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Drizzle in the low sodium soy sauce and sesame oil, toss everything together, and remove from heat.

8. 8

   Fluff the rice and spoon it into a bowl. Top with the garlic-chilli prawns and capsicum, then pile the carrot slaw on the side. Finish with the remaining coriander, a squeeze of lime, and a crack of black pepper.