Life & Style Weekend - - MAGAZINE | FOOD & WINE - Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

Serves 4


2 Ta­ble­spoon veg oil

24 or 32 raw, peeled prawns (6 large or 8 medium per per­son)

4 eggs, beaten

4 cups cold cooked bas­mati rice

3 cloves gar­lic, diced or grated

2 tea­spoons ground gin­ger

3 Ta­ble­spoons Her­bie’s Spices Furikake Sea­son­ing 4 spring onions, sliced thinly on an an­gle, ex­tra for gar­nish­ing

4 Ta­ble­spoons soy sauce

1 cup Le­banese cu­cum­ber, halved length­ways, de­seeded and sliced

½ cup water

1/3 cup vine­gar (ap­ple cider, white, and rice wine are all good)

1 Ta­ble­spoons sugar

1 tea­spoon salt


1. For the pick­led cu­cum­ber, in a small bowl add the water, vine­gar, sugar, and salt.

Stir un­til dis­solved.

Taste and ad­just to your lik­ing be­fore adding in the cu­cum­ber. Make sure it is all cov­ered with the liq­uid.

2. Heat oil in a large wok and scram­ble eggs un­til cooked. Cover and set aside

3. In same wok, stir-fry prawns un­til cooked, tip out into sep­a­rate bowl and sprin­kle in 2 ta­ble­spoons Furikake sea­son­ing and stir. Cover to keep warm

4. In same wok, add in spring onions, gar­lic and gin­ger and stir-fry for about a minute be­fore adding in the cold rice.

Cook and toss reg­u­larly un­til thor­oughly heated through


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