Chinese Chilli Prawns And Rice

This dish involves a delicious combination of chilli prawns and rice. Either raw or pre-cooked prawns can be used. Though raw prawns are better for absorbing flavour from the marinade. The end result is very similar to fried rice, though a wok is not required.

Quantities shall not be listed in the recipe as I am an adhoc chef and just add roughly what I think is best. When you try this recipe, become an artist and add your own

Ingredients

Prawn Marinade:

ginger

garlic

chilli (powder, flakes or fresh)

sesame oil

light soya sauce

For the rest:

rice

water

onion

mushrooms

sweetcorn

peas

Bouillon vegetable stock

spring onion

Instructions

Prawn Marinade

Chop the ginger, garlic and chilli (if fresh) finely. Mix this with the sesame oil, light soya sauce and ground black pepper.

Mix the prawns in the marinade and set aside in a fridge for a few hours. If I'm planning on serving lunch at 12pm, I'll normally prepare the beef at 9am.

Cooking

Rinse the rice in the rice cooker a few times, and fill with water until there's about a finger nail's breadth of water above the top of the rice.

Add about half a teaspoon of vegetable stock to the rice,

Chop the onion and mushrooms into small pieces.

Add all the vegetables (apart from the spring onion) to the rice.

Add the marinaded prawns to the rice.

Mix everything up.

Turn on the rice cooker start cooking.

Chop up the spring onion.

When the food is cooked (this normally takes about 30 minutes), turn off the rice cooker, add the chopped spring onion, and give it all another good stir.

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