Prawn Rice

Name: Prawn Rice
Prep time: 2 h
Cook time: 6 min
Total time: 2 h 6 min
Yield: Serves 4-6 as a Side Dish
Cuisine: Chinese
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; 225g (8 oz) raw unpeeled prawns, fresh or frozen; 2 tablespoons groundnut (peanut) oil; 2 tablespoons coarsely chopped garlic; 2 teaspoons sesame oil; 2 large eggs; salt and freshly ground black pepper, to taste; 3 tablespoons finely chopped spring onions; 2 teaspoons finely chopped fresh ginger

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

Asia
China
Side dish
Fish course
Lunch
Pescatarian

Method

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.
If using frozen prawns, defrost thoroughly. Peel the prawns and discard the shells. Using a small sharp knife, remove the fi

Ingredients

Method

Photos