PRAWN FRIED RICE Din Tai Fung-style

PRAWN FRIED RICE Din Tai Fung-style

For Prawn Marinade

– 10 large fresh prawns

– 1 tsp neutral oil

– 1/2 tsp salt

– 1/2 tsp white pepper

– 1/4 tsp baking soda

For the Fried Rice

– Neutral oil, to cook

– 2 cups white rice, day old and refrigerated

– 4 spring onion, chopped, whites and greens separated

– 4 eggs, whisked

– 1 tsp salt

– 1 tsp sugar

– 1/2 tsp white pepper

– 1 tsp chicken bouillon powder

Clean and devein the prawns then marinate with salt, pepper, baking soda and oil for 10 minutes. Pan-fry with a little oil on both sides until cooked through, about 2 minutes, then remove and set aside. Heat 2 tablespoons of oil in the same pan over medium heat and add the white part of the spring onion. Cook for 30 seconds until fragrant then add the whisked eggs.

Scramble, cooking briefly until 80% cooked then add the rice in. Turn the heat up to high and cooking, stirring for about 2 minutes. Season with salt, sugar, pepper and chicken powder and stir-fry. Taste and adjust the seasoning as desired. Add the green parts of the spring onion and the cooked prawns (reserving a few for presentation) in and toss until well combined.

To assemble, place 3 prawns into your bowl then fill with the fried rice. Gently flatten the rice then invert onto a plate.

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