Forbidden Foods in-house culinary guru, Benjamin Conroy has prepared a San Choy Bow using our Red Rice.
"This was my way of adding that little bit extra to a dish which can sometimes get frowned upon for its westernisation. By adding the Forbidden red rice it brings the dish back to its roots. Prawns can be easily substituted for pork and duck mince and Thai basil, and peanuts added for those who have more Thai biased tastebuds. Don’t forget that more vegetables can be added and fish sauce omitted to cater for any vegetarians." - Benjamin Conroy, Forbidden Foods Chef
Serves: 2 | Prep Time: 15m | Cook Time: 20m
- 1 cup of Forbidden Red Rice
- 6-10 Australian banana prawns, skins removed and cleaned
- 2 tbsp Peanut/Sesame Oil
- 2 tbspn fish sauce
- 2 tbspn Soy Sauce and extra for serving
- 2 limes. 1 to juice and zest and 1 lime for serving
- ½ brown onion, diced finely
- 2 cloves garlic, roughly chopped
- ½ bunch coriander, roughly chopped
- 1-2 birds eye chillies, sliced (depending on how hot you like it)
- the leaves from 1 cos lettuce
- 1 tbsp sesame seeds, toasted
- Chop the prawns into small pieces to fit into the lettuce leaves easily.
- Heat the oil in a wok until smoking, then add the onion and garlic until small amount of colour begins to be visible.
- Add the prawns and cook for 1 minute, add the soy sauce, 1 tbsp of the fish sauce, lime juice and zest and continue to cook for another minute or two until the prawns are just cooked. Mix through the red rice.
- Turn off heat and add mix to a mixing bowl and fold through coriander and chilli.
- Taste mix and adjust seasoning using fish sauce and soy sauce.
- Serve mix in a bowl with a sprinkling of toasted sesame seeds and a side of the lettuce cups.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.