Fish and Shellfish Recipes - Prawns with Jasmine Rice Recipe

Ingredients

• 45ml/3 tbsp vegetable oil

• 1 egg, beaten

• 1 onian, chopped

• 15ml/1 tbsp chopped garlic

• 15ml/1 tbsp shrimp paste

• 1 kg/2 1/4lb/4 cups cooked jasmine rice

• 350g/12oz cooked shelled prawns (shrimp)

• 50g/2oz thawed frozen peas oyster sauce, to taste

• 2 spring onions (scallions), chopped

• 15-20 Thai basil leaves, roughly snipped, plus a sprig, to garnish

Serves 4-6

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Method:

1. Heat 15ml/1 tbsp of the oil in a wok or frying pan. Add the beaten egg and swirl it around to set like a thin pancake.

2. Cook the pancake (on one side only) over a gentle heat until golden. Slide the pancake on to a board, roll up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok or pan, add the onion and garlic and stir-fry for 2-3 minutes. Stir in the shrimp paste and mix well until thoroughly combined.

4. Add the rice, prawns and peas and toss and stir together, until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Mix in the spring onions and basil leaves.

6. Transfer to a serving dish and top with the strips of egg pancake. Serve. garnished with a sprig of basil.

Note: Strips of omelet are used to garnish this rice dish. Use your wok for frying the omelet - the sloping sides make it easy to spread the beaten egg thinly and then to slide it out.

Cook's Tip: Leave a few prawns (shrimp) in their shells for an additional garnish, if you like.