FISH, FISH THE FAMILY DISH
TOM YUM FRIED RICE WITH PRAWNS
PREP + COOK TIME 40 mins + chilling SERVES 4
FIVE INGREDIENTS
• 2 cups jasmine rice
• 600g uncooked large prawns
• 400g green beans
• 1 bunch fresh coriander (see Tips)
• ¼ cup tom yum paste (see Tips)
1 Rinse rice in a sieve under cold running water until water runs clear. Place 2 cups water in a medium saucepan; bring to the boil. Add rice; return to the boil. Reduce heat to low; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 10 minutes. Spread rice out on an oven tray. Refrigerate for 2 hours or until cold.
Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way.
