Here’s my simple & healthier version of the Wagamama’s favourite, Raisukaree. Chicken, prawn or tofu - all options are below.
This is what I typically order (if I’m not going for Ginger Chicken Udon) when I visit everyone’s favourite Japanese high street restaurant. You’ll probably know by now that I’m not a calorie counter. For me it’s more about balance, however I was told when I first shared this dish by loads of you that it’s not the healthiest of orders.
So I’ve made this version as healthy as possible without compromising on flavour. I did a quick tot up on an app & reckon this comes in at about 600 calories per portion and that includes the rice & full fat coconut milk.
Ingredients:
1 tbsp oil
1 red onion sliced
2 peppers chopped
100g sugar snaps or mange tout
50g spring onions trimmed & cut into 5cm pieces
1 red chilli for extra heat (optional)
200ml veg stock
400ml coconut milk
Lime wedges to serve
For the paste:
3 garlic cloves
2 lemon grass stalks trimmed & chopped
15g bunch coriander
5cm ginger peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
2 tsp honey
2 tbsp fish sauce (sub with soy for vegan version)
1 tbsp soy sauce
1 tbsp groundnut or veg oil
Juice of a lime
either:
500g chicken breasts cut into strips
350g king prawns
280g tofu cubed
METHOD:
Blitz together all the paste ingredients.
Heat a wok or deep frying pan and add the oil and the sliced onion. Soften for a minute before adding the peppers.
Cook the peppers for just 2 minutes and set the contents of the pan aside.
If making the chicken version, add the chicken strips & 3 tbsp of the paste to the pan. Cook for 3 minutes.
If making the tofu version, colour the tofu first then add the paste for a minute.
For the prawn version, add the paste and add the prawns at the next stage!
Add the stock to the pan together with the coconut milk. Bring to a simmer, reduce for a couple of minutes then add the sugar snaps, spring onions and the peppers/onions you set aside. Simmer for 3 minutes then serve with extra chilli & lime wedges.
