Sizzling Chilli Prawns With Egg Fried Rice Recipes

Steps:

• Start by washing the rice until the water runs clear.
• Then bring to a boil with 300ml of water.
• Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
• All the water should be absorbed and the grains separate.
• Meanwhile, trim the spring onions.
• Chop the white area and thinly slice the green stalks.
• Keep them in separate piles.
• Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
• Prepare the prawns by removing the shells and de-heading if necessary.
• Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
• Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
• Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
• Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
• Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
• Cook the rice first by heating up a wok until it is very hot.
• Swirl 2 1/2 tablespoons of vegetable oil in it.
• Add the garlic and white onion and cook briefly.
• Stir in the rice, tossing to mix, then add the peas and egg mixture.
• Stir vigorously to mix it through the rice.
• Add the remaining green spring onion and coriander.
• Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
• Return to the heat and add the rest of the oil to make a deep puddle.
• Cook six prawns at a time in very hot oil for about a minute.
• When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
• Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

Steps:

• Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
• Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
• Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!