From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil.
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
- 2 lbs medium prawns, peeled and deveined
- 2 garlic cloves, minced
- 3 small dried red chilies, such as arbol
- 1 -2 teaspoon chili oil
- 2 tablespoons soy sauce
- 1⁄2 teaspoon sugar
- 1 teaspoon distilled white vinegar
- 1⁄2 cup dried roasted peanuts
- 1 medium carrot, peeled and thinly sliced on the diagonal
- 1 stalk celery, thinly sliced on the diagonal
- 1⁄2 cup chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish
- Cook the rice according to the package directions and keep warm.
- Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
- Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
- Garnish with the green onions and serve with rice.
This was great! The only thing I might change next time would be to cut the carrots julienne rather than sliced (I guess I didn't slice then thin enough and they were still a bit too hard). The taste was fabulous and it did go together fairly quickly.
WINNER!!!! This is very good! I might even add more "heat" next time! Don't let the long ingredient list put you off, it comes together very easily. Thanks for posting this. It was one of my PAC Spring 2007 picks.