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Thursday, April 12, 2012

EZ Kocha Flavour Prawn Rice

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.
[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
salt and pepper to taste
1/2 tbsp oil
  1. Cook rice as normal using hot water.
  2. 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.  
  3. 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.
  4. 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].   
  5. 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.

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