LCD – All Recipes, Main
450 grams (one pound) broccoli cut into florets
2 tablespoons cold pressed virgin olive oil
10 whole spring onions chopped (keep white and green ends separately)
2 garlic cloves minced
2 heaped tablespoons finely grated ginger
900 grams (2 pounds) green prawns shelled and deveined
1 teaspoon minced red chilli peppers (optional)
1 teaspoon sambal olek (chilli paste)
1 teaspoon mild chilli powder (optional)
1 teaspoon sesame oil
4 tablespoons water
(GF, DF, NF)
Cook the broccoli, uncovered, in boiling water for 3 minutes then rinse under very cold water for 30–40 seconds to prevent over-cooking. Drain.
Heat the oil in a wok over medium heat and add the whites of the spring onions.
Cook these for 1 minute then stir in the garlic and ginger and cook for a further 3 minutes.
Add the prawns and hot peppers (if desired) and cook, tossing constantly until the prawns turn pink, about 3–4 minutes.
Combine the sambal olek (chilli paste), chilli powder, sesame oil and water in a small bowl.
Stir this into the prawn mixture and cook 1 minute.
Add the broccoli and cook until warmed through.
Add the green tops of the spring onions and re-heat.
Serve with brown rice.
Note: If you do not like hot spicy food leave out chilli powder and hot peppers.