Ingredients for Sizzling Chilli Prawns With Egg Fried Rice
- Basmati Rice
- 2 cloves minced garlic
- 1 spring onion chopped + some for garnish
- 2 eggs
- Coriander
- 1 tbsp vegetable oil + 1 tbsp vegetable oil + 1 tbsp vegetable oil
- Tabasco Sauce
- Tiger Shrimp
- 2 tbsp soy sauce + 1 tbsp soy sauce for marinade
- Dry Sherry
- Cornstarch
- Fresh Breadcrumbs
- Frozen Peas
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How to Make Sizzling Chilli Prawns With Egg Fried Rice
- **Prepare the Prawns (Can be done ahead):** In a bowl, combine 250g prawns, 1 tbsp soy sauce, 1 tbsp Shaoxing rice wine (optional), 1 tsp cornflour, and ½ tsp grated ginger. Marinate for at least 30 minutes.
- **Prepare the Chilli Sauce (Can be done ahead):** Heat 1 tbsp vegetable oil in a wok or large frying pan. Add 2 cloves minced garlic, 2-3 red chillies finely chopped (adjust to your spice preference), and 1 tbsp ginger (minced). Stir-fry for 1 minute until fragrant. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and ½ tsp sesame oil. Simmer for 5 minutes until slightly thickened.
- **Prepare the Fried Rice (Can be done ahead):** Cook 2 cups of cooked rice (day-old rice works best) in a wok or large frying pan with 1 tbsp vegetable oil. Add 2 lightly whisked eggs and stir-fry until scrambled. Add 1 chopped spring onion and stir until combined.
- **Combine and Cook:** Heat 1 tbsp vegetable oil in the wok. Add the marinated prawns and stir-fry for 2-3 minutes until pink and cooked through. Add the chilli sauce and toss to coat.
- **Serve:** Serve the sizzling chilli prawns over the egg fried rice. Garnish with chopped spring onions and sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
31g
Fat
58g
Carbs
37g
