1. Start by washing the rice until the water runs clear. 2. Then bring to a boil with 300ml of water. 3. Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid. 4. All the water should be absorbed and the grains separate. 5. Meanwhile, trim the spring onions. 6. Chop the white area and thinly slice the green stalks. 7. Keep them in separate piles. 8. Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves. 9. Prepare the prawns by removing the shells and de-heading if necessary. 10. Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through. 11. Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes. 12. Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other. 13. Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess. 14. Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking. 15. Cook the rice first by heating up a wok until it is very hot. 16. Swirl 2 1/2 tablespoons of vegetable oil in it. 17. Add the garlic and white onion and cook briefly. 18. Stir in the rice, tossing to mix, then add the peas and egg mixture. 19. Stir vigorously to mix it through the rice. 20. Add the remaining green spring onion and coriander. 21. Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok. 22. Return to the heat and add the rest of the oil to make a deep puddle. 23. Cook six prawns at a time in very hot oil for about a minute. 24. When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done. 25. Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
