Vietnamese
Vietnamese - Rice Dishes
Prawn Rice Dish
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 cooked jasmine rice, chilled
- • 300g prawns, peeled and deveined
- • 4 cloves garlic, minced
- • 3 eggs, beaten
- • 3 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 tsp ground white pepper
- • 3 spring onions, sliced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Cook the rice a day ahead and chill it. Peel and devein the prawns.
2
Phase 2
Heat oil in a wok and stir-fry the garlic until fragrant, then add the prawns.
3
Phase 3
Cook the prawns until pink and just firm, then remove and set aside.
4
Phase 4
Scramble the eggs in the wok, then add the chilled rice and stir-fry on high heat.
5
Phase 5
Add fish sauce, sugar, and white pepper, tossing to coat.
6
Phase 6
Return the prawns, fold in the spring onions, and serve.