Sizzling Chilli Prawns with Egg-Fried Rice

"Most of this recipe can be prepared ahead of time, so when you want to serve dinner you've only got a few minutes of easy cooking that will result in an impressive oriental meal."
 
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Ready In:
40mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • Start by washing the rice until the water runs clear.
  • Then bring to a boil with 300ml of water.
  • Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
  • All the water should be absorbed and the grains separate.
  • Meanwhile, trim the spring onions.
  • Chop the white area and thinly slice the green stalks.
  • Keep them in separate piles.
  • Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
  • Prepare the prawns by removing the shells and de-heading if necessary.
  • Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
  • Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
  • Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
  • Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
  • Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
  • Cook the rice first by heating up a wok until it is very hot.
  • Swirl 2 1/2 tablespoons of vegetable oil in it.
  • Add the garlic and white onion and cook briefly.
  • Stir in the rice, tossing to mix, then add the peas and egg mixture.
  • Stir vigorously to mix it through the rice.
  • Add the remaining green spring onion and coriander.
  • Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
  • Return to the heat and add the rest of the oil to make a deep puddle.
  • Cook six prawns at a time in very hot oil for about a minute.
  • When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
  • Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

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Reviews

  1. I've only made it two times , but it was amazing. We all really like asian food, so this was great. Thankyou!
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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