Prawn with Pak Choi & Basmati

Ingredients

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Cabbage

  Chinese (pak-choi), raw

  3 cup, shredded or 210g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Chili Pepper Paste

  Amore

  2 ½ tsp or 15g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

Directions

1. Cook the basmati rice according to package instructions.
2. Peel and crush the garlic and ginger. Chop the spring onions, separating the whites from the greens. Finely chop the pak choi.
3. Slice the prawns in half lengthwise. Heat sesame oil in a large non-stick frying pan over high heat. Add garlic and the whites of the spring onions, cooking for 30 seconds before adding the prawns.
4. Once the prawns turn pink, add chili pepper paste, tomato purée, rice vinegar, and soy sauce. Stir and cook for one minute.
5. Add pak choi and cook for another minute. Remove from heat, stir in the greens of the spring onions, and serve with the rice.

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