Thai
Thai - Rice
Baby Corn Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked jasmine rice, chilled
- • 200g prawns, peeled and deveined
- • 150g baby corn, halved lengthways
- • 3 cloves garlic, minced
- • 1 shallot, sliced
- • 2 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 1 egg
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Cook the rice a day ahead and chill it; slice the baby corn and spring onions.
2
Phase 2
Fry the garlic and shallot in oil until fragrant.
3
Phase 3
Add the prawns and baby corn; stir-fry until the prawns turn pink.
4
Phase 4
Push to one side, scramble the egg, then mix through.
5
Phase 5
Add the rice, fish sauce, and oyster sauce; toss over high heat for 2 minutes.
6
Phase 6
Fold in the spring onions and serve with lime wedges.