Friday, 22 February 2008

Spicy Prawn and Pineapple Fried Rice

For the prawns:
1 pound medium (21/25 count)
   prawns, shells and tails
   removed, deveined,
2 tablespoons Ginger-Garlic
   Paste, recipe follows
2 teaspoons Asian chilli-garlic/
   hot sauce
1/2 cup  soy sauce
1 teaspoon corn starch

For the Shredded Egg Crepes:
3 large eggs
1 teaspoon soy sauce
Peanut oil

For the Fried Rice:
3 tablespoons peanut oil
1/2 medium onion, diced
1/4 cup  finely diced celery
1 tablespoon Ginger-Garlic Paste, recipe follows
2 tablespoons toasted sesame oil
4 cups cold cooked white rice
1/2 cup  frozen peas, thawed
1/2 cup  frozen shelled edamame, thawed
1 cup  diced  fresh pineapple
1 cup  bean sprouts
1/4 cup  soy sauce
2 tablespoons Asian chilli-garlic/hot sauce
3 spring onions, chopped

For the Ginger-Garlic Paste:
1/2 cup  garlic cloves, peeled
1/2 cup  fresh ginger, cut into small pieces
2 tablespoons oil


  • For the prawns: In a large bowl, combine the prawns with the soy sauce, Asian chilli-garlic/hot sauce and cornflour. 
  • Mix well to coat the prawns. 
  • Cover and refrigerate for 15 minutes
  • For the egg crepes: In a bowl, whisk  together the eggs, soy sauce and 1/4 teaspoon water. 
  • Set a medium nonstick frying pan over medium-low heat and coat it lightly with peanut oil. 
  • Pour in half the egg mixture and swirl the pan so the egg coats the bottom. 
  • Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. 
  • Transfer the egg crepe to a plate to cool. 
  • Repeat with remaining egg mixture. 
  • When the crepes are cool enough to handle, stack, roll and slice  them into thin julienne  strips. Set aside until ready to use.
  • For the fried rice: Set a large wok or large nonstick frying pan over high heat and swirl in 1 tablespoon of the peanut oil. 
  • Add the marinated prawns and stir fry until slightly pink, about 2 minutes. 
  • Transfer the prawns to a plate and set aside. 
  • Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. 
  • Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. 
  • Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. 
  • Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. 
  • Stir in the soy sauce and Asian chilli-garlic/hot sauce. 
  • Fold in the cooked shrimp and the sliced egg crepe. 
  • Transfer to a serving platter and garnish with chopped  spring onions.
  • For the Ginger-Garlic Paste: Pulse the garlic and ginger in a food processor. 
  • With the processor running, stream in the oil and process to a paste. 
  • (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)