Garlic and ginger king prawn stir fry with a timbale of coconut rice topped with tempura tiger prawn

I grew up in Hong Kong so Oriental food has a very special place in my heart. The smell of onions, garlic and ginger frying take me right back to my childhood for me there is no better smell! The idea behind stir fry's is that they are cooked very quickly at a high heat. When they are served they should have a 'breath of the wok'. 

Ingredients(serves 2)

18 tiger prawns shelled and de-veined (keep one back for the tempura prawn)

1 cup of rice

1 tin of coconut milk

1 chilli seeded and finely chopped

4 garlic cloves crushed

25g of ginger finely diced

2 tbsp of oyster sauce

1 red onion finely diced

8 pieces of mange tout

8 baby corn sliced in half

4 florets of broccoli

1/2 a red pepper finely sliced

4 spring onions sliced

1/2 cup of chopped corinder

Oil for deep frying (for the tempura prawn)

1 egg

1 cup ice cold water

1 cup of all purpose flour sifted

Method

Cook the rice in a sauce pan with the coconut milk, add some water if it starts to dry out during the cooking process. 

To make the tempura batter beat the egg in a bowl, add the iced water and flour and mix lightly be careful not to over mix. Heat the oil for deep frying.

Heat a splash of vegetable oil in a wok and get smoking hot. Add the onion, chilli, garlic and ginger, fry for 30 seconds. Add the prawns and all vegetables except the spring onions and coriander. Deep fry the tempura prawn until it floats, then remove and leave on some kitchen paper. Add the spring onions, coriander and oyster sauce to the stir fry mix and stir well. Place the cooked rice in a timbale and turn onto a plate and top with the tempura prawn. Divide the stir fry mix between 2 plates, serve and enjoy!

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