Garlic, Chilli Prawns with Egg Fried Rice

Serves 2

Ingredients for the Prawns

150g Raw Prawns

1 Onion

2 Garlic Cloves

1 Pepper

1 fresh Chilli or 1/2tbsp Dried Chilli Flakes

1 Thumb sized piece of Ginger or 1/2tbsp Ground Ginger

3tbsp of Hoisin Sauce

Sesame Oil

Nampla Fish sauce

Soy Sauce

Rice Wine Vinegar

1/4tsp Ground Turmeric

1/4tsp Chinese 5 Spice

4 Szechuan Peppercorns

Black Pepper 

Handful of fresh Coriander

Ingredients for Egg Fried Rice

Long Grain Rice

2 Eggs

2 Handfuls of Peas

Soy Sauce

Sesame Oil

Method

Place the rice in a sauce pan add enough boiled water just to cover. Place on the heat until cooked. Once cooked remove from the heat then place a tea towel over the top to let it steam.

Meanwhile prep the prawns, onion, chilli, garlic and pepper. Heat the oil in a wok until it starts smoking then add all the prep vegetables, stir fry until softened. Add in a splash of soy, rice wine vinegar, fish sauce, hoisin sauce and all of the spices. Place in the prawns and cook until just turned pink. Remove from the heat and pop in a oven proof dish. Place in a preheated oven at 120C to keep warm. 

Place the cleaned wok back on the heat with 2tbsp of sesame oil in. Beat the eggs then pour into the hot wok. Once cooked place the eggy omelette on to a plate and put to on side.

Return the wok to the heat. Place in the fluffy rice and cook until bits of rice become crisp. Add to the rice a splash of extra oil and soy continuing to stir fry. Add the peas cook until thawed. Chop the egg into strips and place in the wok, stir thoroughly and serve up.

Remove the prawns from the oven. Chop and stir in the coriander then pour over the top of the egg fried rice.