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 |
Method :
Rinse rice several times in cold
running water. Put into a heavy saucepan with 300
ml water, cover and bring quickly to boil. Uncover and stir vigorously until
water has evaporated. Reduce heat to very low, cover pan,
and steam for 20 minutes until rice is tender, lightly and fluffy. In a wok, heat oil, add garlic and
onion and cook, stirring occasionally, for 3-4 minutes until lightly
browned. Add chilies and stir fry briefly. Stir in fish sauce and rice for 2-3
minutes, then stir in prawns. Add shallot, stir quickly to mix,
then transfer to a warmed serving plate. Garnish with chili flower and
prawns in their shells and scatter coriander leaves over rice
mixture.
Serves 4.
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