Prawn Rice

Preparation info
  • Serves

    4-6

    as a Side Dish
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

Nothing could be simpler or tastier than this recipe combining rice and prawns. The great bonus is that the finished dish reheats well. As in the two previous recipes, the rice needs to be cooked several hours in advance or even the night before, for the same practical reasons.

Ingredients

  • long-grain white rice, measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice

Method

  1. First cook your rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When the rice is completely cold, proceed with the rest of the recipe.
  2. If using frozen prawns, defrost thoroughly. Peel the prawns and discard the shells. Using a small sharp knife, remove the fi