8
CUSTOMER SUPPORT TEAM: +44 (0) 333 220 6057
Garlic Crusted King prawns
400g king prawns
¼ tsp. salt
¼ tsp. cornour
5 tbsp. vegetable oil
5 cloves garlic, nely diced
Method
1. First prepare the prawns. Remove the
heads and cut down the back of the
prawn to devein.
2. Rinse the prawns under the water and sit
them in a sieve to allow them to dry as
much as possible.
3. Heat 2 tablespoons of oil with the wok
on a medium heat, and stir-fry the garlic
for around 30 seconds. Turn the wok o,
removing the heat and remove the garlic.
Leave any extra oil in the wok.
4. Add ¼ tsp. cornower and ½ tsp. of water
(mixed together) drizzle over the prawns
just before adding them to the wok. Toss
the prawns with your hands to cover them
with the mixture. This works as a seal to
keep the moisture into the prawns.
5. Reheat the wok to a high heat and add 2
tablespoons of oil.
6. Add the prawns. Spread the prawns into
a single layer as soon as they go into the
wok. This helps them sear nicely. Flip
them over so that both sides are perfectly
seared. After about 30 seconds, stir fry
the prawns. Add the garlic back into the
wok and mix.
7. Once everything is coated, switch o the
heat and serve.
Egg Fried Rice
200g long grain white rice (washed)
4 tbsp. Vegetable Oil
5 Eggs
1 tsp. Finely Diced
Ginger
½ tsp. Salt
1 tsp. sugar
¼ tsp. Ground White Pepper
1 tsp. Light Soy Sauce
¼ Dark Soy Sauce
2 Spring Onions (chopped)
80g Cashew Nuts
Method
1. Cook the rice on a high heat. Once you
have brought the rice to a boil, reduce the
heat to low, cover the rice and cook for 10
– 15 minutes. Once the rice has cooked,
allow it to cool, cover and chill overnight.
2. Prepare your cashews by frying them for
a couple of minutes in oil, until they are
golden brown.
3. Beat 3 of the eggs in a bowl, with the salt
and 1 tsp. of oil.
4. Heat 1 tbsp. of oil in the wok on a high
heat. Add the eggs and scramble for
around 20 – 30 seconds. Remove the
softly cooked egg and set aside.
5. Add 2 more tbsp. of oil to your wok.
Fry the ginger and add the rice from the
previous night. Using a spatula, move the
rice around the wok. Reduce the wok
to a medium heat and stir fry. Once the
rice has heated through, add the pepper,
sugar, a pinch of salt and the soy sauce,
and stir fry for another minute, or until the
rice is evenly coated.
6. Crack the remaining two eggs into a well
in the centre of the rice. Beat them quickly
in the wok, and then mix them through the
rice, and stir fry for a couple of minutes,
until the egg is cooked.
7. Add the cooked egg that you set aside,
along with the spring onions and cashew
nuts, and stir fry for a further couple of
minutes.
8. Your egg fried rice is now ready to serve.
