A handful of black rice was cooked for twenty minutes, and then drained, which removes a lot of the pigment in the grains. Added back to the pot, along with a third of a cup of long grain white rice. Cooked for another ten to fifteen minutes.
The grey uncooked prawns were blanched in freshly boiled water for two to three minutes until they became pink.
The rice was drained and added to a wok with a little sunflower oil. Stir-fried for a couple of minutes, after which the king prawns were added. Stir-fry for another couple of minutes, adding the sweet chilli sauce. Serve with a little dark soy. Delicious!
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