Here is a meal I made the other day and decided to photo journal. It’s simple but effective and serves about four. It’s very cheap and quick to make and is therefore a mid-week staple of mine. The basic idea is to get through the following sequence of pictures in about half an hour. The ingredients are:
Herbs:
Coriander, mint
Spices:
Garlic, ginger, chilli, cinnamon, curry leaves
Veg:
3 medium carrots, one medium cucumber, one large spring onion, one iceberg lettuce
Protein:
2 egss, kilo of prawns
Other stuff:
Fish sauce, vegetable oil, toasted sesame oil, basmati rice
Garlic, lime, ginger, mint, coriander, chilli, curry leaves
Defrost prawns
Chop herbs and spices like this
Mise en place: Put herbs and spices together
Two eggs, three medium carrots, one medium cucumber
Quarter and core cucumber
Whisk eggs, chop carrot and cucumber into fine batons
Heat wok
Large spring onion. Chop this guy into fine rings.
Place prepared ingredients next to hob
Add oil, prepared spices to wok. Fry for 3-4 minutes on high heat.
Place prawns in wok. Fry for further 3 minutes, folding
Add coriander
Add generous fish sauce, juice of lime
Add 1 can coconut milk
Allow to simmer
Boil kettle
Pour basmati rice into boiling water on hob
Drain rice after five minutes in boiling water
Place rice on steamer. Fill steamer by pouring fresh boiling water from kettle over rice.
Arrange iceberg lettuce on plates (yes, I know but it is authentic in East London)
Make omelette with beaten eggs
Chop omelette into strips
Pile rice, prawns, spring onion, cucumber, carrot, egg and mint onto lettuce in that order
Serve with an optional garnish of toasted crushed peanut/fresh chopped red chili/drizzle of toasted sesame oil.