Sizzling Chilli Prawns With Egg Fried Rice Food
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.
Provided by Sackville
Categories Rice
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1346.2, Fat 75.8, SaturatedFat 11.7, Cholesterol 469.2, Sodium 1234.6, Carbohydrate 111.5, Fiber 7.4, Sugar 7.9, Protein 47
EGG FRIED RICE WITH PRAWNS & PEAS
Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.06 milligram of sodium
SPICY PRAWN FRIED RICE FROM NEW ZEALAND
This recipe has been submitted for play in ZWT8 - Australia/New Zealand. The recipe was found at Wattie's - Food in a Minute website. Love Asian food but haven't tried making it yourself? This tasty fried rice dish with succulent prawns, Asian sauces and a chilli kick is a great place to start. Reheating cooked rice requires caution due to a bacterium that can cause food borne illness. When dealing with cooked rice you should refrigerate as soon as cooled and do not reheat more than once. Because this recipe uses cooked rice it should not be reheated again. Discard any leftovers.
Provided by Baby Kato
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set, then turn the omelette onto a chopping board, cool, roll up and slice thinly.
- Pat prawns dry with paper towels and heat sesame oil in a wok or open deep frying pan, add the prawns and cook until they turn pink, then set aside and keep warm.
- Add spring onions and garlic and stir-fry over medium heat for 1 minute, next add the sweet thai chilli sauce, dark soya sauce, fish sauce and lime juice.
- Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
- Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.
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