Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
Ingredients
· 2tbsp sesame oil
· 1 egg, beaten
· 1 onion, chopped
· 1tbsp garlic paste
· 1tbsp ginger paste
· 140g frozen prawns
· 100g frozen peas
· 1tsp Chinese five-spice powder
· 200g cooked rice
· 227g can pineapple chunks in juice, drained
· 2tbsp soy sauce
· 50g cashew nuts, toasted
· Zest and juice of ½ lime, cut the other ½ into wedges
Method
Heat one tablespoon oil in a large wok or non-stick frying pan on medium heat. Tip in the egg and cook for a few minutes until it is set. Tip the omelette onto a board, cut into 1cm strips and set aside. Add remaining oil to the pan and tip in the onion. Sizzle for five minutes then add garlic-ginger paste and prawns. Stir-fry for a few minutes until prawns defrost and turn pink. Add peas, five-spice powder, rice, pineapple, soy and cashew nuts, and stir-fry for another three minutes until piping hot. Stir the omelette strips into the rice and heat for a minute. Finally, stir through the lime zest and juice. Serve hot with lime wedges.
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