Scampi fried rice 4 servings 21 oz raw scampi/king prawns de-veined 4 tbsp neutral oil 4 eggs, lightly beaten 2 stalks celery, finely chopped 1 tbsp ginger, finely chopped 3 garlic cloves, finely chopped 1/2 red chili, chopped 4 cups steamed jasmine rice 2 tbsp shao hsing rice wine or dry sherry 2 tbsp oyster sauce 2/3 cup spring onion, finely chopped 2 tsp sea salt Fresh cilantro Use cold leftover jasmine rice if you have, if not steam the rice first. Heat half the oil in a wok until surface seems to shimmer. Pour beaten eggs and leave to cook without stirring for 10 seconds. Fold the eggs over and lighly scramble with a spatula. Cook further for one minute. Remove the omelett and let it drain on a kitchen paper. Heat remaining oil in the hot wok and stir fry scampi, ginger, garlic, chili and celery for 30 seconds. Add rice wine (sherry), oystersauce and omelett and cook for another minute. Break up the omelett to small pieces. Add the rice and stir to combine. Last add spring onion, cilantro and salt. Serve
Posted on: Thu, 06 Nov 2014 19:48:53 +0000
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