By Aasif Manjoo
Wagamama’s raisukaree
7 steps
Prep:10minCook:15min
This is an absolute classic in the UK. The flavours will blow your mind!
Updated at: Thu, 17 Aug 2023 12:06:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
36
High
Nutrition per serving
Calories466 kcal (23%)
Total Fat14 g (20%)
Carbs70.4 g (27%)
Sugars10.5 g (12%)
Protein16.2 g (32%)
Sodium1370.9 mg (69%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the curry
2 Tbspred curry paste
200mlcoconut milk
1 Tbspdemerara sugar
1 Tbspfish sauce
1 Tbspdark soy sauce
1juice of lime
1 tbpsginger
minced
1 tbpsgarlic
minced
2red onions
small, chopped into large pieces
1red pepper
chopped into cubes
1green pepper
chopped into cubes
4spring onions
chopped into long pieces
1 packmangetout
For seasoning the prawns
To serve
Instructions
Step 1
Whilst the rice is cooking dice your onion, spring onions and peppers.
Step 2
Put your wok on a high heat and add the ginger, garlic and curry paste, stir lightly until it gives off lots of aromas - about 2 minutes.
Step 3
Add the veg and prawns into the wok and stir fry until the prawns have turned fully pink.
Step 4
Add the fish and soy sauces, and blend in the coconut milk gradually on lower heat.
Step 5
Cook on low for 5 minutes then tear up the coriander and add it to the wok along with the mangetout.
Step 6
Squeeze over half the lime into the liquid and cook for another 5 minutes.
Step 7
Time to serve.
Notes
37 liked
1 disliked
Delicious
Go-to
Easy
Spicy
Fresh
