Friday - - Recipe Cards -

Prep time 25 mins Cook­ing time 20 mins Serves 4 2 ex­tra large eggs 2 tbsp olive oil 2 chicken breasts, diced 200g prawns, shelled and de­veined 3 cups bas­mati rice, cooked and cooled 1 bunch spring onions, chopped 1 small cu­cum­ber, diced 1 tbsp soy sauce, or to taste For the spice paste, blend: 2 tbsp oil 4 gar­lic cloves, chopped 1 thumb fresh ginger, chopped ½ small onion, shopped 2 tbsp unsweet­ened peanut but­ter 1-3 red chillies, de­seeded if you wish 1 tsp tomato paste 1 tsp shrimp paste 1 tbsp ket­jap ma­nis (sweet In­done­sian soy sauce) Beat the eggs, sea­son with salt and pep­per and make three pa­per-thin pan­cakes. Roll the pan­cakes up and slice into strips. Set aside. Heat 1 tbsp oil and sauté chicken un­til golden and cooked. Shred and set aside. Pour the re­main­ing oil in the pan and stir-fry the prawns un­til pink and cooked, about 5 mins. Add the spice paste and sauté for an­other 1-2 mins. Add the rice, stir un­til warmed through and then add the re­main­ing in­gre­di­ents. Mix well and serve with a gar­nish of spring onions, soy sauce and le­mon juice to taste.

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