300g (101/2 oz) brown basmati or low-GL rice
1 tbsp coconut oil or mild or medium (not extra virgin) olive oil for cooking the prawns, plus 3 tbsp
1 tsp sambel tomat (Indonesian chilli sauce) or chilli sauce for cooking the prawns, plus
2 tbsp for serving
450g (1lb) raw, shelled fresh prawns
6 shallots, finely sliced 4 garlic cloves, crushed
1/2 a Chinese leaf or white cabbage, shredded 400g (14oz) beansprouts
100g (4oz) frozen peas
2 tbsp nam pla or Thai fish sauce
4 free-range or organic eggs, beaten juice of 1 lime
- Cook the rice following the instructions on the packet but do not add salt or stock or it will be too salty once the fish sauce is Drain if necessary and cool.
- Heat a tablespoon of the oil in a wok or frying pan and add a teaspoon or so of the chilli Stir-fry the prawns for 3 minutes until they sear and turn pink. Remove from the pan and reserve.
- Add the remaining oil to the pan and stir-fry the shallots and garlic on a very hot heat for 1 Add the Chinese leaf, beansprouts and peas, and stir-fry for another minute. Add the rest of the chilli sauce and stir in.
- Pour in the eggs and stir-fry for 30 seconds before adding the cooked Stir for a minute or so, then season with the fish sauce, add the reserved prawns and stir it all together.
- Squeeze fresh lime juice over the top and serve immediately, with extra sambel tomat for those who want it.
Gluten-free, wheat-free, dairy-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.