Name: Chinese Prawns with Egg-Fried Quinoa
Yield: Serves 4
Ingredients: 120 ml/4 fl oz/½ cup soy sauce; 1 medium chilli, finely chopped; 250 g/9 oz/2 cups mushrooms, finely sliced; 125 g/5 oz/1¼ cups frozen peas; prawn (shrimp) crackers, to serve; 450 g/1 lb cooked, peeled king prawns (jumbo shrimp); 60 ml/4 tbsp sweet chilli oil; 30 ml/2 tbsp sesame seed oil; 6 eggs, beaten; 6 spring onions (scallions), finely sliced; 30 ml/2 tbsp sesame oil; 60 ml/4 tbsp vegetable oil; 2 cloves garlic, crushed; 600 g/1 lb 6 oz/4 cups cooked white quinoa

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This is a dish in which Asia meets South America with mouthwatering effect. The stir-fry is a tangy mix of hot, sweet and salty flavours that brings the mild-tasting quinoa, egg and prawns to life. Here, supergrain quinoa adds a nutritious punch to a protein-rich, one-pan meal that will make a quick, easy and memorable supper.

Ingredients

450 g/1 lb cooked, peeled king prawns (jumbo shrimp)
30 ml/2

Fish course
Supper
Pescatarian
Gluten-free

Method

Make the marinade by mixing all of the ingredients in a medium pan, add the prawns, tossing to coat, then cover with clear film (plastic wrap) and set aside to marinate for at least 2 hours.
Prepare all the rest of the ingredients before you begin, then heat the sesame and vegetable oils on high heat in a large frying pan or wok. Add the chopped chilli and garl

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