'V' Garlic Prawns With Sweet Chilli Sauce..And Fried Rice. Recipe by vampira
Cooking Instructions 1 Cook the rice in plenty of lightly salted boiling water. I add tumeric to the water as I like my rice yellow in colour ..if I'm having chicken I put a chicken stock cube (bullion) in water with the rice .... or fish stock cube with the rice if I'm having prawns, shrimp or salmon just for extra flavour 2 boil the rice for about 12 minutes, until tender. Drain well, rince in cold water and leave for 15-20 minutes to drain thoroughly in a colander. 3 Beat the eggs and sesame oil together. Set aside 4 Heat the vegetable oil in a large frying pan or wok and add the spring onions, stir fry them for 2-3 minutes until softened. Add the cold cooked rice and any optional extras and stir-fry over a medium high heat for a further 2-3 minutes 5 Tip the beaten egg mixture and stir everything together until the eggs are set. Season with soy sauce and black pepper then serve 6 *TIP*....you can cook the rice the day before. but be sure to keep it covered and refrigerated once you have rinsed it with cold water. 7 *The Prawns.....put 75 grams of garlic butter..or ordinary butter and add 2 crushed cloves of garlic or lazy garlic to your taste in a frying pan and toss prawns in until cooked ..careful not to overcook. 8 Serve on top of rice and sprinkle some sweet chill sauce on top (optional) 9 this amount serves 4.. I just made half the quantity. 1 Cook the rice in plenty of lightly salted boiling water. I add tumeric to the water as I like my rice yellow in colour ..if I'm having chicken I put a chicken stock cube (bullion) in water with the rice .... or fish stock cube with the rice if I'm having prawns, shrimp or salmon just for extra flavour 1 Cook the rice in plenty of lightly salted boiling water. I add tumeric to the water as I like my rice yellow in colour ..if I'm having chicken I put a chicken stock cube (bullion) in water with the rice .... or fish stock cube with the rice if I'm having prawns, shrimp or salmon just for extra flavour 2 boil the rice for about 12 minutes, until tender. Drain well, rince in cold water and leave for 15-20 minutes to drain thoroughly in a colander. 2 boil the rice for about 12 minutes, until tender. Drain well, rince in cold water and leave for 15-20 minutes to drain thoroughly in a colander. 3 Beat the eggs and sesame oil together. Set aside 3 Beat the eggs and sesame oil together. Set aside 4 Heat the vegetable oil in a large frying pan or wok and add the spring onions, stir fry them for 2-3 minutes until softened. Add the cold cooked rice and any optional extras and stir-fry over a medium high heat for a further 2-3 minutes 4 Heat the vegetable oil in a large frying pan or wok and add the spring onions, stir fry them for 2-3 minutes until softened. Add the cold cooked rice and any optional extras and stir-fry over a medium high heat for a further 2-3 minutes 5 Tip the beaten egg mixture and stir everything together until the eggs are set. Season with soy sauce and black pepper then serve 5 Tip the beaten egg mixture and stir everything together until the eggs are set. Season with soy sauce and black pepper then serve 6 *TIP*....you can cook the rice the day before. but be sure to keep it covered and refrigerated once you have rinsed it with cold water. 6 *TIP*....you can cook the rice the day before. but be sure to keep it covered and refrigerated once you have rinsed it with cold water. 7 *The Prawns.....put 75 grams of garlic butter..or ordinary butter and add 2 crushed cloves of garlic or lazy garlic to your taste in a frying pan and toss prawns in until cooked ..careful not to overcook. 7 *The Prawns.....put 75 grams of garlic butter..or ordinary butter and add 2 crushed cloves of garlic or lazy garlic to your taste in a frying pan and toss prawns in until cooked ..careful not to overcook. 8 Serve on top of rice and sprinkle some sweet chill sauce on top (optional) 8 Serve on top of rice and sprinkle some sweet chill sauce on top (optional) 9 this amount serves 4.. I just made half the quantity. 9 this amount serves 4.. 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