We look to Culinary Columnist and Executive Chef, Paul Watters to share his delicious Wok-fried prawns with red pepper, a hint of turmeric, garam masala, chili flakes, asparagus, and peas in a pineapple and coconut jus, served alongside flavoursome fresh coriander couscous.
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 turmeric
- 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
Start by preparing the couscous. Bring 250 ml of water or stock to a boil, gradually stir in the couscous, and let it simmer for 10-12 minutes.
As the couscous cooks, heat a small pot of water and add a teaspoon of salt.
With the couscous cooking and the pot boiling, heat a wok over high heat. Drizzle in some oil and sauté the onion and red pepper, adding turmeric and garam masala. Cook for about 3 minutes.
Mix in prawns and garlic along with chili flakes, and stir-fry for 2-3 minutes.
Pour in pineapple juice and reduce it by half, then add coconut milk and peas, and let it simmer for around 3-4 minutes. Adjust seasoning with salt and pepper.
For a thicker sauce, reduce further; for a thinner consistency, incorporate more coconut milk. Add asparagus to the boiling water and cook for 2 minutes, then strain.
Check the couscous for a slight bite. Strain and return it to the pan with salt, pepper, and your choice of oil, mixing thoroughly.
The Presentation
On a large plate, place the couscous in the center and spread it evenly. Turn off the heat and generously spoon the mix over the couscous. Sprinkle with chopped coriander (cilantro), arrange the asparagus around the plate in a clockwise fashion, and enjoy the dish.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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