Garlic prawn and pea stir-fry with jasmine rice

Ingredients

For 1 serving

• Shrimp150 g
• Peas100 g
• Garlic2 cloves
• Ginger5 g
• Tamari1 tablespoon
• Cornstarch1 teaspoon
• Jasmine rice65 g
• Peanut oil2 teaspoons
• Spring onions1
• Saltto taste

Contains: nuts, shellfish, soy,

In season: April – June

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile bring a small pan of salted water to the boil and blanch the peas for 3 minutes, until tender; drain.
3. Drain the prawns and pat them dry with kitchen paper; chop the garlic, grate the peeled ginger, slice the spring onion thinly and dissolve the cornflour in 3 tablespoons of water.
4. Heat the groundnut oil in a frying pan over high heat, stir-fry garlic and ginger for 30 seconds until fragrant, then add the prawns and cook for 2 minutes, until pink and opaque.
5. Add the peas, tamari and dissolved cornflour and stir-fry for 1 minute, until the sauce thickens and coats the prawns.
6. Fluff the rice with a fork, plate it with the prawns and finish with the spring onion.