Rice, Prawns and Tofu Recipes

Ingredients :

175 g

3 tablespoons

3

1

115 g

2

1 tablespoon

175 g

1

long grain white rice

vegetable oil

cloves garlic, chopped

small onion, chopped

tofu, drained and cut into about 1 cm cubes

small fresh red chilies, seeded and finely chopped

fish sauce

peeled prawns

shallot, thinly sliced

chili flower, prawns in their shells and coriander leaves, to garnish

1. Rinse rice several times in cold running water.

2. Put into a heavy saucepan with 300 ml water, cover and bring quickly to boil.

3. Uncover and stir vigorously until water has evaporated.

4. Reduce heat to very low, cover pan, and steam for 20 minutes until rice is tender, lightly and fluffy.

5. In a wok, heat oil, add garlic and onion and cook, stirring occasionally, for 3-4 minutes until lightly browned.

6. Add chilies and stir fry briefly.

7. Stir in fish sauce and rice for 2-3 minutes, then stir in prawns.

8. Add shallot, stir quickly to mix, then transfer to a warmed serving plate.

9. Garnish with chili flower and prawns in their shells and scatter coriander leaves over rice mixture.

Serves 4.

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