Sizzling Chilli Prawns with Egg-Fried Rice

Recipe by Sackville
READY IN: 40mins




  • 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.