RECIPE BY: Chef Paul Watters – Belfast Ireland

Ingredients

The Cous Cous

120g giant couscous 

250 ml of water (chicken / vegetable stock)

Salt and pepper 

2 tablespoons of olive/Rapeseed oil 

The Main Dish

50g of prawns 

1 1/2 red pepper (cut into fine dice)

1 clove of garlic (peeled and grated)

1 onion ( cut into fine dice)

10 asparagus spears (snapped in the middle)

2 handfuls of frozen peas 

1/2 teaspoon of garam masala 

1 teaspoon of tumeric 

1 teaspoon of chilli flakes 

200 ml of pineapple juice 

250 ml of coconut milk 

1/2 chicken stock cube (unsalted)

1 handful of chopped coriander (cilantro)

Salt and pepper

Method

To make this delicious wok fried prawns recipe, first get the Cous Cous going by bringing the 250 ml of water or stock to the boil then gradually add the cous cous And Stir then allow to simmer for 10-12 mins.

While the Cous cous is cooking bring a small pot of water to the boil and add a teaspoon of salt.

Now that you’re cous cous is cooking and your small pot is boiling bringing a wok to a high heat. Add a drizzle of oil add the onion and pepper add tumeric and garam masala allow to cook for approx 3 minutes. Add prawns and garlic as long with chilli flakes Stir fry for 2 – 3 mins. Add pineapple juice and reduce by half followed by coconut milk and peas and simmer for approx 3-4 mins. Check seasoning with salt and pepper if you prefer sauce a little thicker reduce a little more if thinner add a little more coconut milk. Add asparagus to the water and cook for 2 mins and strain. Check couscous there should be a bite to it strain,bring back to the pan and add salt and pepper and preference of oil mix well.

The Presentation 

For this wok fried prawns recipe, Chef Paul Watters recommends gathering a large plate and place the couscous in the centre of the plate and spread evenly across the plate. Turn off the heat then spoon over a generous portion sprinkle over the chopped coriander (cilantro) then arrange the asparagus around the plate clockwise and serve and enjoy.