Saturday, 17 September 2011




     1)    Small grain fragrant raw rice – 300 gm.
     2)    Fresh prawns – 1 kg.
     3)    Gingelly oil (sesame oil) – 200 ml.
     4)    Eggs – 8 Nos.
     5)    Cabbage – 100 gm.
     6)    Carrots – 50 gm.
     7)    Capsicum – 25 gm.
     8)    Hot green chilies – 4 Nos.
     9)    Beans – 100 gm.
     10)     Onion flower stems – 100 gm.
     11)     Onions – 50 gm.
     12)     Black pepper powder – 2½ teaspoons
     13)     Soy sauce – 30 ml.
     14)     Lime – 1 No.
     15)     Salt to taste

To Prepare:

          Use fresh prawns wherever possible to get the best flavor and taste. Remove the head, shell and black cord in the centre. Wash the prawns well and put in a bowl (If the prawns are medium size or king size, cut into 3 or 4 pieces). Squeeze in half the lime. Add ¾ teaspoon of salt and ½ tea spoon of pepper powder. Mix and set aside to marinate.

          Break the eggs into a bowl. Add ½ teaspoon of salt and ½ teaspoon of pepper powder. Beat until the eggs are frothy. Finely chop 1 chili and the entire quantity of onions and add to the beaten eggs. Mix and set aside.
Now take all the remaining vegetables including the rest of the chilies and chop finely.

To Cook:

          Drain the prawns marinate and keep aside for later use. Put a wok on the stove and pour in the gingelly oil. Chuck in the prawns and deep fry. Take out when cooked (if you like your prawns crispy, fry them a bit longer). Keep the oil since it contains all the flavor of the prawns. Set a pan on the stove on medium heat. Put 1 tablespoon of the prawn fried gingelly oil. Pour in the beaten eggs and stir until they are fully scrambled. Set aside.

          Put a wok on the stove, pour in another tablespoon of the fried oil and stir fry the vegetables. Put in the marinate (liquid) of the prawns and stir fry until the sizzling marinate is fully absorbed by the vegetables. Now add the fried prawns and the scrambled eggs. Mix and switch off the heat.

          Set a vessel containing 600 ml. of water on the stove. In a bigger wok, pour the rest of the prawn fried gingelly oil. Wash and drain the rice. Add it to the oil and fry on medium heat until the rice is fried. The rice grains should neither stick to each other nor should they turn brown.

          Now pour the boiling water into the rice. When the rice starts to boil, cover it with a lid and keep on minimum heat for 15 minutes. You must check every 3 minutes or so to see that the bottom does not burn. When there is still a little moisture in the rice, add the stir fried mixture and stir. Add the remaining black pepper powder. Squeeze in the remaining half lime and add the soy sauce. Stir for a minute or two. Taste and add more salt if required. Turn off the stove. Your aromatic, scrumptious, delightful prawn fried rice is now ready to serve.


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