2 Servings 30 min Cook
2/3 Cup Brown Rice
1 Clove Garlic
1 Tbsp Ginger Root
2 Large Scallions
3 Cup, shredded Cabbage
1 0 Oz Prawns
2 Tsp Sesame Oil
1/2 Tbsp Chili Paste
1 Cup Tomato Puree
1 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
Prepare rice as per package directions.
Set aside.
Peel the garlic and then peel the ginger with the edge of a spoon.
Crush them both under the flat of your knife then finely chop.
Chop the spring onion into 1/2 cm discs then separate the whites from the green.
Finally, very finely chop your cabbage.
Slice the prawns in half lengthways.
Heat the sesame oil in a large non-stick frying pan on a high heat.
Once hot, add the garlic and the whites of the spring onion.
Cook for 30 seconds before adding the prawns
As soon as the prawns turn pink add in the chilli bean paste (less if you don't like it spicy), the tomato purée, rice vinegar and soy sauce.
Stir everything together and cook for a minute
Toss the cabbage and cook for a minute before removing the pan from the heat.
Stir the greens of the spring onion through the mixture and serve it with the rice
