Thai
Thai - Rice
Prawn Rice
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 2 cups jasmine rice, cooked and cooled
- • 300g prawns, peeled and deveined
- • 3 cloves garlic, minced
- • 2 eggs
- • 1 tomato, cut into wedges
- • 1 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 2 spring onions, chopped
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Cook and cool the rice; pat the prawns dry.
2
Phase 2
Fry the garlic in a wok until golden.
3
Phase 3
Add the prawns and sear until pink, then push aside and scramble the eggs.
4
Phase 4
Add the rice, tomato, fish sauce, and oyster sauce; toss over high heat.
5
Phase 5
Fold in the spring onions and serve with lime wedges to squeeze over.