This recipe perfectly exemplifies the saying “a little goes a long way.” The flavour of toasted sesame oil is highly intense – not much is needed to impart major flavour.
Recipe courtesy of Cheryl Forberg. You can find out more about Cheryl in our Lifestyle Magazine.
¼ cup (60 ml) coarsely chopped cilantro
2 tbsp (30 ml) chopped fresh mint leaves
2 scallions, coarsely chopped
1 tbsp (15 ml) chopped fresh ginger
2 garlic cloves
½ tsp (3 ml) red chili flakes (optional)
3 tbsp + ½ cup (165 ml) fat-free, low sodium chicken broth
1 tbsp (15 ml) canola or olive oil
1 cup (240 ml) coarsely chopped yellow onion
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1½ tsp (8 ml) toasted sesame oil
450 g prawns or jumbo shrimp, peeled and deveined
¼ cup (60 ml) low-sodium soy sauce
Salt and ground black pepper to taste
2 tsp (10 ml) toasted sesame seeds, for garnish
2 cups (480 ml) cooked wild or brown rice
Combine the cilantro, mint, scallions, ginger, garlic, chili flakes and 3 tablespoons of the broth in a food processor. Pulse until the mixture is minced but not pureed. Set aside.
Set the EGG for direct cooking (without the convEGGtor) at 204°C/400°F.
In a stir fry or paella pan, heat the canola oil. Add the onion and bell peppers and cook for 5 minutes, or until the vegetables are just tender. Transfer to a bowl and cover with a towel to retain the heat.
Add the sesame oil to the pan. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the remaining ½ cup to broth and bring to a boil. Add the prawns and soy sauce to the pan and cook for 2 minutes or until the prawns are just cooked.
Return the onion/pepper mixture to the pan and stir for 1 minute to heat through.
Season with salt and black pepper. Garnish with toasted sesame seeds and serve with warm wild rice.