Ingredients
-
200
-
400
-
200
-
30
-
1
-
1
-
150
-
150
-
2
-
1/2
-
-
-
-
-
Directions
Prawns Fiji, This is a sweet-and-sour type dish that’s good enough to make you think you’re in Fiji, even if there’s a blizzard outside!, Thankyou for an excellent recipe. This tastes PRO, meaning something you would order and get in a restaurant like Elephant Bar, etc. I also used canned pinepple and it turned out fine. Next time I think I will try cashews instead of almonds and toss in fresh cilantro as a final step. One word sums this one up – Delicious!, Thankyou for an excellent recipe. This tastes PRO, meaning something you would order and get in a restaurant like Elephant Bar, etc. I also used canned pinepple and it turned out fine. Next time I think I will try cashews instead of almonds and toss in fresh cilantro as a final step. One word sums this one up – Delicious!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash the Rice With Water Until It Runs Clear. |
|
2
Done
|
Place It in a Saucepan With a Good Fitting Lid and 400ml of Water. |
|
3
Done
|
Bring to a Boil, Then Turn the Heat Down Very Low, Cover and Cook About 10 Minutes. |
|
4
Done
|
Turn Off the Heat and Leave For 10 Minutes to Cook in the Steam. |
|
5
Done
|
Meanwhile, Defrost the Prawns If Necessary and Remove the Shells. |
|
6
Done
|
You Can Freeze the Shells to Make Fish Stock With Later. |
|
7
Done
|
Place the Orange Juice, Wine, Honey, Wine Vinegar, Soy Sauce and Slightly Less Than Half the Ginger in a Bowl and Mix Thoroughly. |
|
8
Done
|
Heat the Butter and Oil in a Wok Over a High Heat. |
|
9
Done
|
You Can Also Use a Large Frying Pan. |
|
10
Done
|
When the Butter Is Bubbling, Stir in the Prawns, Remaining Ginger, Garlic and Flaked Almonds. |
