Sizzling Ginger-Lime Prawns With Jasmine Rice Recipe

About this recipe

Sizzling Ginger-Lime Prawns with Jasmine Rice is the perfect combination of zesty flavors and comforting textures for your next dinner. This Asian-inspired recipe features succulent prawns marinated in a tangy blend of lime, ginger, garlic, and soya sauce, then stir-fried to bring out their natural sweetness. Paired with fragrant jasmine rice, this meal is not only delicious but also packed with nutrients. Each serving offers a hefty dose of protein to fuel your body, along with omega-3 fatty acids for heart health and antioxidants for an immune boost. Easy to prepare in just 35 minutes, this dish is a fantastic choice for a wholesome, flavorful, and satisfying dinner. Whether you're cooking for a special occasion or a weeknight meal, these prawns promise to impress with their vibrant taste and aroma.

Ingredients

• loose Ginger
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 2 - 3 pcs Gondhoraj Lime
• 300 g Urban Platter Thai Jasmine Thai Rice
• 100 g Garlic - Single Clove
• - Dark Soy Sauce-90 GM
• 100 g Dabur Honey
• 30 g Snapin Chilli Flakes
• 20 g Whole Farm Premium Star Anise
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - KATDARE BLACK PEPPER POWDER 12GM
• 200 G Spring Onion(200Gm)
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then soak for 10 minutes.
2. 2. In a small bowl, mix lime juice, grated ginger, minced garlic, soya sauce, honey, and chili flakes to create a marinade.
3. 3. Add the prawns to the marinade and let it sit for 15 minutes to absorb the flavors.
4. 4. In a saucepan, bring 300 ml of water to a boil with a pinch of salt and the star anise.
5. 5. Add the soaked jasmine rice to the boiling water, cover, and simmer on low heat for 12-15 minutes until the rice is cooked and fluffy.
6. 6. Heat 2 tbsp of Saffola Gold oil in a wok or large pan over medium heat.
7. 7. Remove the prawns from the marinade, reserving the liquid, and stir-fry them in the hot oil for 3-4 minutes until they turn opaque and pink.
8. 8. Pour the reserved marinade into the wok and cook for another 2 minutes until it slightly thickens.
9. 9. Sprinkle black pepper powder over the prawns and toss well to coat evenly.
10. 10. Add the chopped spring onions, stir, and cook for 1 more minute for a fresh, vibrant finish.
11. 11. Fluff the cooked jasmine rice with a fork and discard the star anise.
12. 12. Serve the sizzling prawns hot over a bed of jasmine rice for a beautifully balanced meal.