You will also need a large frying pan and a griddle-if you don’t have a griddle you could do the prawns under the grill or in a separate frying pan.
Turn your griddle on so it gets nice and hot. Put your prawns into a bowl and add a little olive oil and a good splash of sweet chilli sauce, set aside for later. Peel your sprouts and slice thinly.
Next, put your knob of butter in the frying pan and add a little olive oil to prevent it burning. Add your sprouts and cook for a few minutes to soften, if you’ve sliced them thinly enough it won’t take long. Now add your turmeric, curry powder and mustard seeds. Cook out the spices for 30 seconds and then add your packets of rice, if it gets dry at this point add some water to it-around 50ml should be enough.
Start putting your prawns on to the griddle- they will only take a couple of minutes max on each side to turn from grey to pink. On a side note, if you try out cooking prawns from raw you won’t go back to the precooked ones-cooking from raw is so much tastier and the texture’s nicer too.
Lastly add your prawns to the sprouts and rice along with a squeeze of lime and the coriander. We take the whole dish to the table and all dig in. It really is delicious. A wonderful accompaniment to this dish is a lovely bottle of Chardonnay such as Beaujolais Villages Blanc available from Yapp Brothers .
I’d love to hear your ways of using up left over sprouts too, so comment below!