Hot & Sour Prawn Porridge

In Gluten-free, Wok on January 5, 2015 at 5:55 am



  • 3 tablespoons neutral oil (sunflower, safflower, rapeseed or canola)
  • 5 cloves of garlic (minced)
  • 1 cup of prawns (peeled and deveined)
  • 1 head of red onion (chopped)
  • 4 tablespoons grated ginger
  • 2 medium-sized tomatoes (chopped)
  • 4 tablespoons of rice wine vinegar
  • 3 tablespoons raw honey
  • juice of half a lemon
  • 4 anchovy fillets
  • 3 tablespoons fish sauce
  • 2 bird’s eye chilies (remove the seeds and mince)
  • 3 cups cooked RiCo™ Corn Rice
  • 2 cups of vegetable, fish or chicken stock
  • 2 tablespoons of gluten-free onion powder
  • a cup of baby spinach
  • a bundle of bok choi
  • a cup of passata sauce

Sauté garlic and ginger in neutral oil till slightly brown. Add onion and chilies. Crush the anchovy fillets in the pan and pop the prawns in. Cook till lightly orange.

Add the tomatoes in the pan. Leave to sweat then add the passata. Thin out the sauce with the stock. Throw in the bok choi and the baby spinach. Adjust the flame to its lowest settings.

Stir the contents of the pan till the leaves are half-cooked. Incorporate the rice wine vinegar and the honey.

Put the corn rice in. Blend well and keep stirring till the leaves are cooked. Add water as needed (to prevent the dish from drying out).

Drizzle with lemon juice and fish sauce.

Mix well and serve hot.


RiCo™ Corn Rice is made with 100% corn, but is made to look like rice. It’s perfect for people who love rice, but for health reasons, have to cut down rice consumption (because of its lower glycemic index). You cook it by pouring it into a pot of boiling water, then reducing the heat and leaving it to simmer for 10 to 15 minutes. I’ve been eating it in place of regular rice ever since I got the news. I think it’s fantastic. The price point is a bit higher than regular rice, but it’s worth it to avoid flare-ups or aggravating existing inflammations.

  1. Thanks for featuring RiCo corn rice! Glad to see that you are enjoying it and experimenting with so many new recipes. I’ll try a vegan version of this. 😀 Looking forward for more!

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