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Recipes from a lactose-free kitchen

Spicy prawn and aubergine stir-fry

Spicy prawn and aubergine stir-fry

I had another evening to myself recently so, as has become the norm, I did some experimenting with fish. It's only me who likes seafood in this house so I have to take my opportunities when I get them! This time it was a spicy prawn and aubergine stir fry inspired by a number of different dishes including a pork and aubergine hot pot I tried recently at a tasty Chinese restaurant and something an old housemate of mine used to cook. It's a garlicky, gingery spicy dish of deliciousness with some of my very favourite ingredients; prawns and aubergines! This recipe is just for one, but can be easily scaled up if you've got more fans of fish in your house!

First of all cook half a cup of rice following your preferred method (me, I'm a fan of covering the rice with twice the volume of boiling water and a pinch of salt then cooking on a low heat for 12 minutes). For the stir-fry, start with half an aubergine, slice lengthwise into very thin slices then fry for 5 minutes in a little vegetable oil. Add in two crushed cloves of garlic and a 2cm piece of grated fresh ginger. Fry for a few more minutes then add in 10-12 halved cherry tomatoes and one chopped red chilli (or 1 teaspoon crushed chillies) you can vary this depending on how spicy you like things. Once the tomatoes have softened add in 1 tablespoon soy sauce and 1 teaspoon fish sauce then add in 75g cooked prawns. Before serving add in two chopped spring onions and a handful of chopped fresh coriander. Stir the rice through the stir-fry covering all the rice in the wonderfully sticky sauce.