Australian Gourmet Traveller - (03)March 2019 (1)

GOURMET TRAVELLER 153

RECIPE LILLIA McCABE, MITCH ORR & SOPHIA THACH. PHOTOGRAPHY WILL HORNER. STYLING LISA FEATHERBY. ALL PROPS STYLIST’S OWN.

Recipe index

Fare exchange

2 tbsp vegetable oil

25 gm (5cm) ginger,

finely grated

6 garlic cloves, finely grated

700 gm snake beans,

thinly sliced

100 gm garlic chives,

cut into batons

2 long red chillies,

thinly sliced

80 gm dried shrimp

600 gm cold day-old

steamed long-grain rice

(about 300gm uncooked)

100 ml light soy sauce

20 gm caster sugar

1 tsp MSG (optional;

see note)

1 green mango, cut

into julienne

Fried rice with

dried shrimp and

green mango

SERVES 4 // PREP TIME 15 MINS

// COOK 5 MINS

“This fried rice is inspired by

one from the night market at

Psar Toul Tom Poung (Russian

Market) in Phnom Penh,” says

Mitch Orr. Begin a day ahead to

dry out the rice.Pictured p154.

SOUPS, STARTERS,

SNACKS AND SIDES

Anchovies on miche●................... 110

Bacon-wrappedlychees

with chilli salt●●.........................98

Bakedzucchini with mint

and garlic●●.............................. 104

Basictomato sauce●●●●...........89

Burratawith peppers and

marjoram●●.................................92

Caponata●●●●............................92

Carrotsbraised in Marsala●●... 104

Conchigliewith vodka

sauce●●.......................................89

Cucumber, plum and

Gorgonzola salad●●●..............117

Friedrice with dried shrimp

and green mango●...................153

Genevieve’s Little Gem

Salad●●●................................... 116

Greenbeans and potatoes

with pesto●●●......................... 105

Green gazpacho●●●●................ 39

Haloumiand radish skewers with

apple and pomegranate●●●... 97

Hamon miche●............................. 110

Kohlrabi with apple, mint and

formaggio di fossa●●...............113

Macadamiasoup with curry

leaf and crab●●●...................... 38

Raw scallops with green

tomatoes and basil●................. 112

Seaurchin on miche●.................. 110

Spinachand watercress

soup●............................................107

Stewed lentils with sun-dried

tomatoes●.................................. 106

Stir-fried okra●................................56

Sugarsnappea “scapece”●●●... 88

Sweetcornwith coconut milk●●.. 60

Tomato and burrata with

smoked bottarga, finger

lime, toasted buckwheat

and marjoram●●....................... 116

Tomato and spring onion

omelette●.....................................56

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

MEAT AND POULTRY

Chicken satay●...............................96

Korean-style grilled

Denver steak●.............................40

Lamb skewers with Indian

spices and mint

yoghurt●●................................... 101

Pork and spring onion

yakiton with tare●.......................99

Stir-fried beef with dried

chillies, capsicum and chilli

bean paste●.................................58

Swisschicken wings●...................60

Veal parmigiana●...........................90

SEAFOOD

Baked salmon with black

bean sauce●................................ 57

Kingfishskewers with

borlotti bean and celery

heart salad●●.............................96

Octopuswith potatoes

and pimentón●.............................111

Spicyprawn and

lemongrass sticks●.................. 100

Vietnamese-style

grilled prawns●●........................59

DESSERTS, SWEETS AND DRINKS

Cynar Spritz●●●............................86

Panna cotta with honey●●..........113

Peach and fig leaf jam●●●......... 37

Rockmelon granita with

a Suze float●●●●.....................92

Sagopudding●●●......................... 61

Strawberry Sgroppino●●●●......86

1 Heat a wok over high heat.

Add vegetable oil, ginger and

garlic, and stir-fry until fragrant

(30 seconds). Add snake beans,

garlic chives, chilli and dried

shrimp, and stir-fry quickly

until just softened (30 seconds

to 1 minute). Add rice and

stir-fry until everything is

combined and flavoured with

the smokiness from the wok

(3-4 minutes). Season with

soy sauce, sugar, MSG, and

about 3 tsp salt, or to taste.

2 Serve fried rice hot, topped

with a generous amount of

green mango.

NoteDried shrimp and MSG

are available from Asian grocers;

Kingdom of Rice used MSG as

a seasoning. Orr says, “It rounds

dishes out, brings out umami

and accentuates every other

flavour in the dish.”●

“The salty, oceanic taste of the shrimp

with the sour-sweetness of the green

mango, a little heat from the chilli

and plenty of texture make this

a complete dish.”