It’s the run up to Christmas which means SPROUTS! Love them or hate them odds are you’re going to be cooking them. But what will you do with the leftovers I hear you say? Fear not, I have a fantastic and delicious way to turn sprouts into a really quick and tasty meal. So nice in fact, we’ve had it for dinner twice already, and it’s only November. Sprouts are not just for Christmas, people!
Raw tiger prawns (you could use cooked-but raw are better)
2 packets of pre-cooked rice (I used uncle Ben’s golden vegetable)
Knob of butter
Glug of olive oil
Splash of sweet chilli sauce
2 tsp mustard seeds
1 tsp turmeric
2 tsp curry powder
1/2 tsp chilli flakes (optional-I take a portion out for Rose and then add the chilli)
You will also need a large frying pan and a griddle-if you don’t have a griddle you could do the prawns under the grill or in a seperate frying pan.
Turn your griddle on so it gets nice and hot. Put your prawns into a bowl and add a little olive oil and a good splash of sweet chilli sauce, set aside for later. Peel your sprouts and slice thinly.
Next, put your knob of butter in the frying pan and add a little olive oil to prevent it burning. Add your sprouts and cook for a few minutes to soften, if you’ve sliced them thinly enough it won’t take long. Now add your turmeric, curry powder and mustard seeds. Cook out the spices for 30 seconds and then add your packets of rice, if it gets dry at this point add some water to it-around 50ml should be enough.