SPICY THAI PRAWN STIR FRY

THAI SPICED PRAWNS MARINATED IN GINGER, CHILLI & LEMONGRASS.  STIR FRIED WITH BABY CORNS, COURGETTES, SUGAR SNAP PEAS, MANGETOUT, CARROT, BROCCOLI, SWEETCORN, PAK CHOI, BELL PEPPERS, ONIONS AND CHILLIES

THAI SPICE MARINADE
1 inch fine grated ginger
2 hot chillies fine chopped
1 stick lemongrass finely diced
1 juice of lime
Bunch chopped coriander

PERFECT RICE
1 cup of rice
2 cups of water
20g butter

Wash the rice and soak for 15 minutes in cold water.  Drain and add the two cups of water and half the butter, do not ever stir the rice, this will encourage the gluten to release making glupey rice.  With the lid on bring to the boil and reduce to a simmer, cook for 5 minutes, take of the heat and do not lift the lid, the steam and heat will continue to cook the rice for the next 5 minutes, absorbing any liquid that is left in the pan.  When ready drop the rest of the butter on top of the rice and replace the lid just to melt the butter.  With a fork gently fluff up the rice and serve.

STIR FRY INGREDIENTS
Raw prawns
Carrot
Sugar snap peas
Mangetout
Bell peppers
Onions
Chillies
Sweetcorn
Broccoli
Pak Choi
Baby corns
Baby courgettes
ooil
Dash toasted sesame oil

In a hot hot wok add the ooil and marinated prawns and stir fry for 1 minutes, add all the veg and stir fry till cooked approx 4 minutes, drizzle over some toasted sesame oil and coriander, serve with basmati rice.