Prawn Satay

Boil the basmati or Thai fragrant rice (a half-closed handful per person) with a pinch of salt, and when cooked and still steaming hot, mix in the following ingredients:

Finely chopped spring onions, including the green bits  (two per person)

Frozen peas (at least a handful per person)

Finely chopped fresh root ginger (1 cubic inch per person)

Coat the giant prawns in Jimmy's satay sauce and thread them onto skewers; 3 or 4 per skewer. Grill.  It doesn't take long.  Scrape any satay sauce out of the marinade bowl and add into the rice mixture.  Criss-cross the skewered prawns on top of the rice to serve.  It's quick and elegant and unbelievably easy to do.

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Feb 20, 2010