PRAWN, XO &

SERVES CHORIZO FRIED RICE

Fried rice is the ultimate comfort food and this recipe is endlessly versatile. Often I stir in a couple of tablespoons of kimchi when I’ve fried the prawns.

PICKLED CUCUMBER

2 tbsp rice vinegar

1 tsp caster sugar

½ tsp salt

½ cucumber, roughly chopped

1 tbsp light-flavoured oil

1 tbsp sesame oil

2.5cm piece fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 200g chorizo, roughly chopped

16 raw prawns, peeled and deveined

4 spring onions, chopped 2 tbsp XO sauce (see tip) 600g cooked short-grain brown rice

2 tbsp soy sauce

4 eggs

4 tbsp crispy shallots (see tip) 1 large handful coriander 1 lime, cut into wedges

To make the pickled cucumber, mix the vinegar, sugar and salt in a bowl, stirring until dissolved. Add the cucumber and toss to coat in the pickling liquid. Set aside.

Heat both oils in a wok over medium-high heat. Add the ginger, garlic and chorizo and stir-fry for 3 minutes until the red oils come out of the chorizo. Add the prawns and spring onions and cook until the prawns are pink.

Stir in the XO sauce. Add the cooked rice and soy sauce and stir-fry for 3 minutes until mixed together. Keep warm.

To poach the eggs, bring 5cm water to the boil in a frying pan. Turn off the heat and add the eggs at once. To minimise spreading, break the egg directly into the water, carefully opening the two halves of the shell at the surface so the egg slides in. Cover with a tight-fitting lid and leave undisturbed for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on kitchen paper.

Divide the fried rice between four bowls and add a poached egg, crispy shallots, coriander, some pickled cucumber and a lime wedge. Serve immediately.

Shop-bought crispy shallots and XO sauce can be found at Asian supermarkets. If you can’t find XO, use 1 tbsp of fish sauce with 1 tbsp of chilli sauce for heat.

TIP

FRAGRANT CHICKEN BROTH WITH BROWN RICE, MUSHROOMS, LIME & CORIANDER

I first tasted this variation of the rice bowl, piled high with herbs and sitting in broth, 15 years ago in LA. It was the era of ‘my body is a temple’ and this was temple food at its best – simple, pure and monastic. This is my version.

SERVES

POACHED CHICKEN 1litrechickenstock

3 spring onions, lightly crushed 60g fresh ginger, peeled and thinly sliced

1 lemongrass stalk, white part only, bruised

1 bunch coriander roots or stems

2 large chicken breasts (250g each)

HERB PASTE

1 large handful parsley ½ handful chervil ½ handful coriander 2 tbsp olive oil

TO SERVE

1.5 litres good-quality chicken broth

1 small bunch cavolo nero or kale, finely shredded about 400g cooked brown rice

280g king oyster or cup mushrooms, sliced 1 handful beansprouts ½ white onion, finely sliced, soaked in water

1 spring onion, finely sliced 1 large handful coriander 2 tbsp chopped chives 2 limes, cut into wedges

To poach the chicken, put the stock, spring onions, ginger, lemongrass, coriander roots and chicken in a large pan over medium-high heat and bring to a high simmer. Reduce the heat and simmer gently for 15 minutes, or until the chicken is cooked through. Leave to cool in the liquid, then shred the chicken into bitesized pieces and discard the liquid.

Meanwhile, make the herb paste. Mix the herbs in a blender with the oil and 2 tbsp water until smooth. Season with sea salt and freshly ground black pepper to taste. You can make this in advance – it keeps for two days in the fridge.

Put the broth in a pan over medium heat. Add the cavolo nero and shredded chicken and heat through. Spoon into bowls and add rice to each bowl. Top up with more broth.

Add the mushrooms, beansprouts, onion, spring onion and coriander. Finish each bowl with a spoonful of herb paste, some chives and lime wedges.