King Garlic Prawns

on Rice & Runner Beans

2 - 3 cups Raw king prawns (frozen and peeled)

1 small white onion, thinly sliced

2 large cloves of chopped garlic

1 pinch of salt

1 pinch Ground black pepper

½ Tsp. Szechuan pepper spice

1 tsp. Herb mix of lemon thyme, rosemary, and basil

1 pinch of dried parsley

1 small bay leaf

A little olive oil

1 tsp. Sesame seed oil

1 cup white wine

Thickening sauce

2 tbs. Corn flour

2 tbs. Tapioca flour

1½ cups of water

Rice

1 cup of rice

1 chicken stock cube

1 cup runner beans

1 squeeze of lemon juice

1 pinch salt

Method

Defrost the prawns in salt water
Start cooking the rice in 1 cup of water and a chicken stock cube, stirring twice. Keep the lid on until the water dries up
Remove from heat, keeping the lid on
Prepare the thickening mixture of corn flour, tapioca flour, and cold water
In a medium non-stick saucepan, saute the thinly sliced onion in olive oil with a generous pinch of salt
Add the chopped garlic, all the herbs, the prawns, and sesame oil, and saute for one minute
Immediately add the white wine, and bring to a simmer, but add the thickening mixture as soon as 2 or 3 bubbles appear
Remove from the heat when the sauce is thick and creamy
Pour half a cup of water into the pot of rice, and add the runner beans as well, stirring once, cover and simmer for a further 5 to 6 minutes, then dribble a little olive oil over the top
Remove from the heat, and keep covered for 5 minutes

Garnish with some parsley and a slice of lemon, and now your delicious meal is ready to serve.