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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	150			89.0	0.0	19.8	0.5
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
spring onion	1	bunch		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
vegetable oil	9	tablespoons		1055.088	0.0	0.0	122.4
tabasco sauce				89.0	0.0	19.8	0.5
tiger shrimp	200			89.0	0.0	19.8	0.5
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sherry	1	tablespoon		89.0	0.0	19.8	0.5
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
breadcrumb	100	g		89.0	0.0	19.8	0.5
pea	100	g		42.0	7.55	2.8	0.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.