Garlic Chilli Prawns & Egg Rice Bowl

Name: Garlic Chilli Prawns & Egg Rice Bowl
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 3-4 Eggs *whisked; Salt & Pepper; 160-180 g shelled Prawns *thawed if frozen, cooked Prawns can be used; 1 tablespoon Oil *e.g. Olive Oil, Sesame Oil, etc; 1 clove Garlic *finely chopped; Chilli Flakes as required *OR Toban Djan (Chilli Bean Sauce); 2 servings warm Cooked Rice; Spring Onion OR Parsley *finely chopped; Shichimi (Japanese Chilli Spice Mix) *optional; 1 cup Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder; Salt & Pepper; *Note: Soy Sauce OR Oyster Sauce can be used to season the Stock; 1 tablespoon Potato Starch OR Corn Starch

Hiroko Liston @hirokoliston

Melbourne, Australia

You can use fresh Prawns, cooked Prawns, frozen Prawns, etc. I used frozen raw Prawns that I bought the other day when they were on special. It is very handy to store a bag of frozen Prawns as it is easy to make a dish like this one any time.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

2 Servings

3-4Eggs *whisked
Salt & Pepper
160-180 gshelled Prawns *thawed if frozen, cooked Prawns can be used
1 tablespoonOil *e.g. Olive Oil, Sesame Oil, etc
1 cloveGarlic *finely chopped
Chilli Flakes as required *OR Toban Djan (Chilli Bean Sauce)
2servings warm Cooked Rice
Spring Onion OR Parsley *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional
Sauce
1 cupChicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder
Salt & Pepper
*Note: Soy Sauce OR Oyster Sauce can be used to season the Stock
1 tablespoonPotato Starch OR Corn Starch

Saved

Steps

10 minutes

1

Place Chicken Stock in a measuring jug OR bowl, season with Salt & Pepper (OR Soy Sauce, Oyster Sauce, etc.), and add Potato Starch (OR Corn Starch) and mix well.
2

Whisk Eggs in a separate bowl and season with Salt & Pepper. Prepare all other ingredients before you start cooking.
3

Heat Oil, Garlic and Chilli in a frying pan, non-stick preferred, over medium heat. When aromatic, add Prawns, and cook both sides, then add the Sauce. *Note: Stir the Sauce well before you add it.
4

When the sauce is thickened, pour the whisked Egg over, and leave it until softly cooked. Do not stir too much.
5

Half fill a bowl with warm Cooked Rice and cover it with the Prawn and Egg mixture. Sprinkle with some Spring Onion OR Parsley. *Note: I sprinkled with Shichimi (Japanese Chilli Spice Mix) for extra spiciness.