Hello, lovely readers!
Today, I’m bringing a bit of Thai flair to your kitchen with a delightful dish that has quickly become a favourite in my household: Thai Sweet Chili Glazed Prawns with Jasmine Rice and Crunchy Veggie Slaw. This recipe perfectly balances sweet, spicy, and tangy flavours, all while keeping things light and fresh. It’s an ideal meal for those busy weeknights when you want something quick, nutritious, and packed with flavour.
I always love experimenting with different cuisines, and Thai food has a special place in my heart. It’s the vibrant bursts of flavour and the harmonious balance of ingredients that always draws me back. Plus, there’s something so satisfying about the aroma of jasmine rice cooking on the stove, filling the house with a warm, comforting scent.
Let’s dive right into the recipe, shall we?
### Thai Sweet Chili Glazed Prawns with Jasmine Rice and Crunchy Veggie Slaw
#### Ingredients:
- 500g large prawns, peeled and deveined
- 3 tbsp Thai sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 200g jasmine rice
- 400ml water
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, julienned
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp sesame seeds, toasted
- 2 spring onions, chopped
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
#### Method:
- Cook the jasmine rice:
Rinse 200g jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 400ml water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving. - Prepare the veggie slaw:
In a large bowl, combine 1 medium carrot (julienned), 1 small cucumber (julienned), and 1 red bell pepper (julienned). In a small bowl, mix 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until the sugar and salt dissolve. Pour the dressing over the vegetables and toss to coat evenly. Set aside. - Marinate the prawns:
In a bowl, mix 3 tbsp Thai sweet chili sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 cloves garlic (minced). Add 500g prawns to the marinade, toss to coat, and let it sit for 10 minutes. - Cook the prawns:
In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the marinated prawns to the skillet, cooking for 2-3 minutes per side or until they turn pink and opaque. - Assemble the dish:
Divide the cooked jasmine rice among 4 plates. Top with the cooked prawns. Add a portion of the veggie slaw to each plate. Sprinkle with 1 tbsp toasted sesame seeds and 2 chopped spring onions. - Garnish and serve:
Garnish with fresh coriander leaves and serve with lime wedges on the side.
I must say, the combination of tender prawns glazed in a sweet and spicy sauce with fluffy jasmine rice and the crisp, tangy veggie slaw is simply divine. The crunch of the vegetables paired with the succulent prawns and aromatic rice creates a symphony of textures and tastes that’s bound to impress anyone you’re cooking for.
Cooking at home truly brings so much joy, and I hope this dish adds a touch of excitement to your meal times. Whether you’re dining with family or having a quiet meal for two, this recipe is sure to elevate your culinary experience. Plus, it’s a brilliant way to bring a bit of Thai sunshine to your kitchen, regardless of the weather outside!
Give this recipe a try and let me know how it turns out for you. I’d love to hear your thoughts and any creative additions you might make to this dish.
Happy cooking, and cheers to a flavoursome journey!
Al
Ingredients
Ingredients:
– 500g large prawns, peeled and deveined
– 3 tbsp Thai sweet chili sauce
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– 200g jasmine rice
– 400ml water
– 1 medium carrot, julienned
– 1 small cucumber, julienned
– 1 red bell pepper, julienned
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1 tbsp sesame seeds, toasted
– 2 spring onions, chopped
– Fresh coriander leaves, for garnish
– Lime wedges, for serving
Method
1. Cook the jasmine rice:
– Rinse 200g jasmine rice under cold water until the water runs clear.
– In a medium saucepan, bring 400ml water to a boil.
– Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes.
– Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
2. Prepare the veggie slaw:
– In a large bowl, combine 1 medium carrot (julienned), 1 small cucumber (julienned), and 1 red bell pepper (julienned).
– In a small bowl, mix 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until the sugar and salt dissolve.
– Pour the dressing over the vegetables and toss to coat evenly. Set aside.
3. Marinate the prawns:
– In a bowl, mix 3 tbsp Thai sweet chili sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 cloves garlic (minced).
– Add 500g prawns to the marinade, toss to coat, and let it sit for 10 minutes.
4. Cook the prawns:
– In a large skillet, heat 1 tbsp vegetable oil over medium-high heat.
– Add the marinated prawns to the skillet, cooking for 2-3 minutes per side or until they turn pink and opaque.
5. Assemble the dish:
– Divide the cooked jasmine rice among 4 plates.
– Top with the cooked prawns.
– Add a portion of the veggie slaw to each plate.
– Sprinkle with 1 tbsp toasted sesame seeds and 2 chopped spring onions.
6. Garnish and serve:
– Garnish with fresh coriander leaves and serve with lime wedges on the side.
