This recipe perfectly exemplifies the saying “a little goes a long way.” The flavor of toasted sesame oil is highly intense – not much is needed to impart major flavor.
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.
Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C.
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.
Add the sesame oil to the pan. Add the cilantro mixture and cook for about 1 minute, stirring constantly. 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. Return the onion/pepper mixture to the pan and stir for 1 minute to heat through.
Season with salt and black pepper. Garnish with toasted sesame seeds and serve with warm wild rice.