medium-highheat.Addonion,bacon,
gingerandgarlicandcook,stirring,for
3-4minutesuntilonionhassoftenedand
fathasrenderedfrombacon.Addprawn
andtosstolightlysear,thenaddriceand
oystersauce.Cook,tossingin thepan,for
3-4minutesuntilwellcombinedandlightly
caramelised.Addeggandpeasandtoss
tobreakuptheegg.Stir-fryfor2 minutes
oruntiltheeggis cooked through. Serve
immediately.
CHILLIPRAWN AND SESAME
SERVES 4
350ggreenprawns, peeled (tails intact),
deveined
2 tspsesameoil
(^1) / 3 cup(80ml)oystersauce
2 tbspeanutoil,plusextrato brush
1 onion,finelychopped
(^1) / 3 cup(45g)finelychoppedginger
2 garliccloves,finely chopped
1 tspchilliflakes
4 cups(about580g)cooked long grain
orjasminerice
100gfriedfishcake(fromAsian food
shops),sliced,optional
2 tbsstore-boughtAsian-styleplum
sauce,plusextratoserve
2 eggs,lightlybeaten
(^1) / 4 bunchshisoleavesorcorianderleaves
Toasted sesame seeds, to serve
Placeprawn,1 tspsesameoiland1 tbs
oystersaucein a bowlandsetasideto
marinate.Heatpeanutoilin a wokover
highheatandaddonion,gingerandgarlic.
Stir-fryfor5-6minutesuntilsoftenedand
lightgolden.Addprawnmixtureand
stir-fryfor2 minutesoruntiljustcoloured.
Addremainingsesameoilandoyster
sauce,chilliflakes,rice,fishcake,andplum
sauceandcook,stirring,for5-6minutes
untilcaramelisedandgolden.Meanwhile,
brusha non-stickfrypanwithpeanutoil
andplaceovermediumheat.Addeggs (to
createanomelette)andcookfor
2 minutes,thenflipandcookfora further
1 minuteoruntiljustcookedthrough.
Removefromheatandcool,thenrollup
andsliceintolongstrips.Tossomelette
throughthefriedriceandscatterover
shisoandsesame seeds. Serve with extra
plum sauce.