Sunday, 6 January 2013

Wagamama inspired yumminess

Wagamama has to be one of my favourite restaurants, for its bold Asian flavours and fresh ingredients. I'm always a little perplexed, however, by their 'fast food' approach to serving a table - with each person receiving their dish separately and waiting for up to 10 or 15 minutes before the whole table has been served. I'm of the old fashioned nature (or is it simply polite/British!?) that you shouldn't start eating until everyone has a plate in front of them so this approach to service can be a little challenging!!

My favourite dish on the menu has to be the Prawn Raisukaree; stir fried prawns and veggies in a coconut and lime curry sauce. Its heavenly, and unfortunately for my bank account has become one of my go to meals when I'm in need of something yummy at Uni.

Last night I decided to do a bit of recreating and make my own version of the Wagamama inspired yumminess for summer for mummy and I. It was delicious so I thought it was only fair to share the recipe!

Ingredients (for 2/3 people):

* White basmati rice
* Olive oil - 2/3 tbs
* Thai green curry paste (I used 'Thai Taste') x 2 tbs
* 1 tin of coconut milk
* 1 red onion
* 2 spring onions
* Thumb sized piece of ginger
* 1 x red chilli
* 3 cloves of garlic
* 1 red pepper
* 2/3 of a pack of sugar snap peas/mangetout (depending on the season)
* 1 pack of prawns - approx. 200/250 grams 
* Coriander to serve

Cooking time - approx. 20 minutes

Begin by washing your rice (follow the instructions on the pack for servings per person - I have no idea as approximate the majority of my recipes  in cold water to remove excess starch and then pop the rice in a pan to cook with a pinch of salt. Once cooked, drain off any excess water.

Next, heat 2/3 tbs of olive oil in a saucepan or wok on a low heat until and heat for a moment or two. To this, add a spoonful of coconut milk and the curry paste and stir together gently. Allow to simmer for a couple of minutes until the spices are cooked but don't allow the mix to burn.

Meanwhile, chop the red onion, spring onion, garlic and ginger into small pieces. Slice both ends of the chilli and discard. Slice 5 or 6 'rings' from the chilli, including seeds for serving, and then finely chop the remaining half.

Once the curry paste has been simmering for a couple of minutes add the onion, spring onion, ginger and chilli to the pan and mix well. Don't add the garlic at this stage or else it may burn. Allow to cook until the onion is soft.

Next, chop the pepper and about half of the sugar snap pieces into large chunks and add these and the garlic to the mix. Allow to cook for a couple of minutes and then add the remainder of the coconut milk. Bring the mixture to the boil and then allow it to reduce for a couple more minutes.

Finally, add the sugar snap peas that were left whole, the prawns and some chopped coriander to the mix. A good way to serve this is by popping your rice into bowls and then turning out onto plates to give a dome like shape. The curry can then be placed on and around the rice. This recipe really is delicious, quick and healthy - and most likely one that I will return to again and again now I know how easy it is to make; and perhaps not just at Wagamama! 

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