An EZ prawn rice as One Dish Meal that can be served with a pickled vegetable and simple vegetable soup. See this recipe in one of the Taiwanese Cook Show featuring this traditional dish.
The rice has a very nice aroma from the cooked fresh prawns with a sprinkle of spring onions.
Ingredients
[serves 2-3]
2 cups rice - wash and cooked in a rice cooker using hot water [I steamed my rice until just cooked and very fluffly]. The rice has to be fluffy and dry.
200 gm fresh medium size prawns - wash and shelled [keep the shells for frying]. Marinate the prawns with a pinch of salt, a dash of pepper and sesame oil
1 - 2 stalks spring onion - cut small pieces [keep some for garnishing]
50 ml water
100 ml cooking wine
100 ml cooking wine
salt and pepper to taste
1/2 tbsp oil
- Cook rice as normal using hot water.
- Heat oil in a pan to saute part of the spring onions until aromatic and onions are slightly browned. Add in the prawn shells. Fry until shells turned pinkish and aromatic. Pour in 1/2 portion of wine, then water.
- Bring it to a boil for a minute. Off heat, remove the shells and spring onions. Discard and retain the stock in the pan. Bring stock to a boil again, add in balance wine and prawns to cook. Stir for a few seconds until just firm. Off fire.
- Add in seasoning to taste. Dish out and add to cooked rice that is still hot. Fluff up rice and stir to mix well [gravy must not be too much otherwise the rice will be too wet].
- Reheat the rice for a few minutes before serving. If using steamer, steam for 2-3 minutes or until rice is hot and prawns are fully cooked. Serve with pickled zuchini or carrot and any soup prefered.
This post is linked to Facebook Asian Food Fest - August 2014 Taiwan Food hosted by AlanTravelling Foodie
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