Black pepper shrimp

INGREDIENTS

2 rice measuring cups long grain white rice

340 g shell-on, headless tiger prawn or shrimp, add some black pepper to marinate

1 tsp black peppercorns

1 clove garlic crushed using back of knife

1 red onion, finely sliced

1 tsp ginger (small amount sliced finely)

2 birds eye chilli's finely chopped (if you prefer, reduce this)

Mixed vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)

1 tbsp Chinese rice wine

1 tsp honey or palm sugar to sweeten

250 ml vegetable stock (if you want to make a sauce of it). Use a combination of cornflour and water to thicken the sauce

HOW TO MAKE

Put two rice measuring cups into your rice cooker bowl and fill with water to the 2 cup level line for
WHITE RICE. Select the WHITE RICE function (or LONG GRAIN setting if you have it) and press START.

Lightly pound the black peppercorns using a mortar and pestle until they are coarsely cracked.

Saute the garlic and black pepper with a little oil on a medium heat in a wok.

Stir fry the ginger, chilli, onions and crushed garlic to release the flavour for a few minutes then add the shrimp to cook.

When the shrimp is sealed add the rice wine and vegetables then stir fry for around 5 minutes.

Add stock, soy sauce, honey, salt and a little more black pepper.

Add cornflour mixed with water to thicken the sauce.

Serve next to the white rice.

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Black pepper shrimp