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4 RECIPES
Garlic Crusted King Prawns
Ingredients
400g King Prawns
¼ tsp. Salt
¼ tsp. Corn Flour
5 tbsp. Vegetable Oil
5 Cloves Garlic, Finely 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 sauté pan
on a medium heat, and stir-fry the garlic for
around 30 seconds. Turn the sauté pan off,
removing the heat and remove the garlic.
Leave any extra oil in the sauté pan.
4. Add ¼ tsp. cornower and ½ tsp. of water
(mixed together) drizzle over the prawns just
before adding them to the sauté pan. 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 sauté pan 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
sauté pan. 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 sauté
pan and mix.
7. Once everything is coated, switch off the
heat and serve.
Egg Fried Rice
Ingredients
200g Long Grain White Rice (Washed)
4 tbsp. Vegetable Oil
5 Eggs
1 tsp. Finely Diced Ginger, Sugar
½ tsp. Salt
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 sauté pan 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 sauté pan.
Fry the ginger and add the rice from the
previous night. Using a spatula, move the
rice around the sauté pan. Reduce the
sauté pan 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 sauté pan, 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.
