Wash the rice with water until it runs clear.
Place it in a saucepan with a good fitting lid and 400ml of water.
Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
Turn off the heat and leave for 10 minutes to cook in the steam.
Meanwhile, defrost the prawns if necessary and remove the shells.
You can freeze the shells to make fish stock with later.
Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
Heat the butter and oil in a wok over a high heat.
You can also use a large frying pan.
When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
Be careful not to overcook.
Set the prawns and almonds aside in a dish.
Add the orange juice mixture to the pan and bring to a boil.
Boil for 8-10 minutes until thick and a dark caramel colour.
It should also be reduced to a third of the original.
Add the pineapple, heat through and then return the prawns and almonds to the pan.
Stir constantly for about 30 seconds and then serve over the rice.
Ingredients:
200 g basmati rice
400 ml water
200 g large raw tiger shrimp
30 g fresh ginger, peeled and finely chopped
1 clove garlic, minced
1 slice fresh peeled pineapple, diced (optional)
150 ml orange juice
150 ml dry white wine
2 tablespoons runny honey
1/2 tablespoon wine vinegar
2 teaspoons soy sauce
25 g butter
1 tablespoon vegetable oil
40 g sliced almonds
Steps/Methods:
Wash the rice with water until it runs clear.
Place it in a saucepan with a good fitting lid and 400ml of water.
Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
Turn off the heat and leave for 10 minutes to cook in the steam.
Meanwhile, defrost the prawns if necessary and remove the shells.
You can freeze the shells to make fish stock with later.
Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
Heat the butter and oil in a wok over a high heat.
You can also use a large frying pan.
When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
Be careful not to overcook.
Set the prawns and almonds aside in a dish.
Add the orange juice mixture to the pan and bring to a boil.
Boil for 8-10 minutes until thick and a dark caramel colour.
It should also be reduced to a third of the original.
Add the pineapple, heat through and then return the prawns and almonds to the pan.
Stir constantly for about 30 seconds and then serve over the rice.
