Honey Garlic Prawns

I think I've mentioned this before, but one of the down-sides of loving food is the expanding waist-line. It starts with Christmas, a time of good cheer and plenty of food which lasts at least until the end of February. Then next thing you know it's Easter and all that chocolate. So now, it's time to lose a few of those extra kilos.

Ingredients:
1 tbsp fresh grated ginger
3 garlic cloves, minced
2 tbsp honey
2 tbsp soy sauce
500g frozen prawns

Putting it all together:
In a Tupperware Season-serve container (or whatever you have – no affiliation, I just love it), mix together ginger, garlic, honey, and soy sauce. Add prawns and marinate in the fridge overnight. Give the container a shake whenever you think of it.

When ready to cook, remove prawns from marinade (don’t throw it away) and sauté in a wok over medium-high heat, about 1 minute per side.

Add remaining marinade and bring to a strong simmer. Let cook for an additional minute.

Remove from heat and serve on re-heated rice.

Addition stuff:
What's with the re-heated rice? Well, according to some boffins in Sri Lanka cooking rice with a teaspoon of oil (coconut or even olive) and then refrigerating it for at 12 hours will more than halve the number of calories absorbed by the body. It has to do with the conversion of starch into 'resistant starch' - aka starch that is resistant to digestion.

Oh, just be warned though, other studies have shown that reheating rice can cause food poisoning! To prevent this just make sure the rice is cooled quickly and not left at room temperature. Rice should also be kept for only a day and when you reheat it, make sure it is steaming hot all the way through and never reheat it more than once.