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Ingredients  Print

  • 1⁄4 cup (60 ml) coarsely chopped cilantro
  • 2 tbsp (30 ml) chopped fresh mint leaves
  • 2 scallions, coarsely chopped
  • 1 tbsp (15 ml) chopped fresh ginger
  • 2 garlic cloves
  • 1⁄2 tsp (3 ml) red chili flakes (optional)
  • 3 tbsp + 1⁄2 cup (165 ml) fat-free, low sodium chicken broth
  • 1 tbsp (15 ml) canola or olive oil
  • 1 cup (240 ml) coarsely chopped yellow onion
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 1⁄2 tsp (8 ml) toasted sesame oil
  • 1 lb (450 g) prawns or jumbo shrimp, peeled and deveined
  • 1⁄4 cup (60 ml) low-sodium soy sauce
  • Salt and ground black pepper to taste
  • 2 tsp (10 ml) toasted sesame seeds, for garnish
  • 2 cups (480 ml) cooked wild or brown rice


  1. Combine the cilantro, mint, scallions, ginger, garlic, chili flakes and 3 tablespoons of the broth in a food processor. Pulse until the mixture is minced but not pureed. Set aside.
  2. Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C.
  3. In a Stir Fry & Paella Pan, heat the canola oil. Add the onion and bell peppers and cook for 5 minutes, or until the vegetables are just tender. Transfer to a bowl and cover with a towel to retain the heat.
  4. Add the sesame oil to the pan. Add the cilantro mixture and cook for about 1 minute, stirring constantly.
  5. Add the remaining 1⁄2 cup to broth and bring to a boil. Add the prawns and soy sauce to the pan and cook for 2 minutes or until the prawns are just cooked.
  6. Return the onion/pepper mixture to the pan and stir for 1 minute to heat through.
  7. Season with salt and black pepper. Garnish with toasted sesame seeds and serve with warm wild rice.

Serves 4

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