For Chilli Sauce
3 Red Jalapeno peppers
2 tblps Sugar
1 tbsp Vinegar
2 Garlic Cloves
Coconut Oil Prawns
250g King Prawns
110g Brown rice & Quinoa (Boil yourself or Uncle Bens).
Spring Onion & Coriander (for garnish)
To make the chilli sauce, blend together (I use a food processor) the garlic, chilli, red peppers, sugar, vinegar and 2 tbsp water into a puree.
Once blended, add to a saucepan and bring to the boil. The chilli, garlic and peppers should all start to soften, and the mixture will thicken. (I always taste as I am going along to see if it needs more sugar, vinegar etc).
Once you are satisfied it has thickened (roughly the consistency of a pasta sauce), combine the cornstarch and 2 tbsp of water in a mixing jug. Once combined, mix into the pan of peppers and sugar. Bring mixture to the boil and simmer for a few minutes. Once you are satisfied, remove from heat, cool and store in the fridge.
Coconut Oil Prawns
(If you are cooking your rice rather than heating in a microwave, start this process as will take 20 minutes to cook thoroughly).
Add roughly 2 tsp of coconut oil to a pan, on a low heat. Once oil has melted, add the prawns and cook on a low heat until soft and slightly browned.
Sometimes I chop a red chilli and add to the pan with the prawns for added flavour.
Whilst cooking, heat a pan of water for your baby corn. Once boiling, add and cook for 5 minutes (leave the baby corn whole and chop after cooking). Once cooked, drain, chop and add to the pan with the prawns, this gives them a delicious buttery flavour without the fat!
Once the prawns are cooked, stir in a tsp of cayenne pepper, and season with salt and pepper. Leave on a low heat.
Heat up Brown rice and Quinoa (or drain cooked rice once boiled) and server on plate.
Add the prawns and baby corn mixture, take the chilli sauce from the fridge and pour over. Garnish with spring onion and coriander. (You will see in the photo that i also added pomegranate seeds, something I tried as I had them to use up, equally as good without them.)