Prawn/beef fried rice

Posted on July 10, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

long-grain white rice, measured to the 285ml/½ pint level in a measuring jug
2 cabbage leaves
4 large uncooked unpeeled prawns (or 8 smaller prawns)
100g/4oz lean beef steak
4 tbsp vegetable oil
For the spice paste
25g/1oz shallots or onion, chopped
100g/4oz red pepper, chopped
1 tsp shrimp paste or anchovy paste
½-1 tsp salt
¼ tsp chilli powder
To serve
thinly sliced spring onions
thinly sliced cucumber
boiled eggs
1. Put the rice into a heavy-based pan. Add 425ml/1 pint water and bring to the boil. Cover the pan tightly, turn the heat to very low and cook for 25 minutes.
2. Turn off the heat. Let the rice cool to room temperature. (You can cook the rice the day before and keep it in the fridge, covered, overnight, but don’t keep cooked rice any longer than overnight.)
3. For the spice paste, place the chopped red pepper and shallots or onions, the shrimp paste, salt and chilli powder in the small bowl of a food processor. Blend to a smooth paste.
4. Cut the cabbage into fine shreds.
5. Twist off the heads of the prawns, peel them and cut them into three pieces (you can leave them whole if using smaller prawns). Use the heads and shells for another dish.
6. Cut the steak across the grain into very thin slices.
7. Set a wok over a medium-high heat, then add the oil. When the oil is hot, add the spice paste (it may splatter, so be careful). Fry, stirring, for 3-4 minutes until the paste turns dark red and the oil separates.
8. Add the beef and stir and fry for 1-2 minutes. Add the prawns and stir for another minute. Add the cabbage and fry, stirring, for a further minute.
9. Add the rice to the wok, breaking up any lumps with the back of a slotted spoon. Stir and fry 4-6 minutes until the rice is heated through, the beef and prawns are cooked and the spice paste is evenly distributed.
10. Serve with some sliced cucumber and halved boiled egg; sprinkle with thinly sliced green onion.

WATCH VIDEO RECIPE – If you are within the UK and have a broadband connection you can watch a video version of this recipe.
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