‘Sweet Chilli Prawns’ is a very popular dish and I have my own recipe, but it can be much easier if you use store-bought Sweet Chilli Sauce. Today I cooked it for my lunch and made it into this Rice Bowl. There is softly cooked Egg underneath the Prawns. It was yummy!
Makes
1 Serving
Ingredients
100g shelled Prawns *thawed if frozen
Salt & White Pepper
1 teaspoon Potato Starch OR Corn Starch
1/4 Onion *finely chopped, Spring Onion can be used
1 small clove Garlic *finely chopped
1 Egg
1 teaspoon Oil *plus extra
1 serving warm Cooked Rice
Sauce
2 tablespoons Sweet Chilli Sauce
2 tablespoons Sake (Rice Wine) OR Water *OR Chicken Stock
1/2 teaspoon Soy Sauce
1/2 teaspoon Toban Djan (Chilli Bean Sauce)
1 teaspoon Rice Vinegar
Method
In a small bowl, combine all the Sauce ingredients except for Vinegar. You will add Vinegar at the very last.
Place shelled Prawns in a bowl, add 1 pinch Salt, White Pepper and Potato Starch, mix well, and set aside.
Finely chop up Onion and Garlic. Whisk Egg in a bowl and season lightly with Salt & White Pepper. Prepare everything before you start cooking.
Start heating a small frying pan over medium heat. Half fill a bowl with warm Cooked Rice while you are waiting the pan to heat up. Add Oil to the pan and cook Egg softly, then place the softly cooked Egg on the Rice.
Add some extra Oil to the pan, cook Onion and Garlic. When softened, add Prawns, and cook stirring and turning occasionally.
When Prawns are cooked, add the Sauce. When the sauce has thickened, sprinkle Vinegar, and it is done. Pour the Prawn mixture over the Egg and enjoy.
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