I won’t write a long introduction for this recipe, because you guys have waited far too long for it! This, along with the crispy duck and pancakes have been my favourite recipes so far, so I really hope the yummy-ness (sp?) makes up for the delay.
Happy Chinese new year!
For the prawns in black bean sauce:
2 tsp black beans – I used Lao Gan Ma black beans in chilli oil
1 tbsp soy sauce
1 tbsp brown sugar or 2 tbsp of clear honey
4 tbsp chicken stock – I used a Kallo organic low salt stock cube dissolved in boiling water
2 tsp cornflour
6 raw king prawns per person, shelled and deveined
1/2 white onion, sliced
2 bell peppers, diced
1 medium heat chilli, finely sliced
2 minced garlic cloves
For the egg fried rice:
2 cups of rice, cooked and allowed to cool
2 medium eggs
1 large handful of garden peas
2 garlic cloves
4 spring onions, sliced
1 tbsp sesame oil
1/2 tsp chinese five spice powder
soy sauce (optional)
The first thing you’ll need to do is cook your rice, you want to get this done early on as it needs to have completely cooled before you fry it. This stops the egg fried rice from becoming sticky or mushy.
Don’t panic if you’re unsure how to cook rice properly, it’s really easy! Remember these two things and you’ll never end up with gloopy rice again(Scroll past this part if necessary):
- Wash your rice! I don’t mean give it a quick rinse, I mean really give it a scrub. Pour the rice into a bowl, fill it with water and swish the rice around with your hands until the water becomes cloudy. Then rinse, and repeat as many times as necessary, until the water no longer becomes cloudy. This gets rid of most of the starch.
- 1 1/2 cups of cold water for every 1 cup of rice. Add the rice into a saucepan and add 1 and a half cups of cold water for every 1 cup of rice. You should end up with roughly an inch of water above the rice.
Bring the water to the boil on a medium heat and then cover with a lid or plate. Follow the recommended cooking time on the packet, but check the rice every so often to make sure it doesn’t stick. If there’s still water in the saucepan then remove the lid and cook for another couple of minutes.
Fluff the rice with a fork and place to one side to cool.
Now onto the black bean dish. You need to shell and devein your prawns. If you bought cooked prawns then this should already have been done.
Mix together the soy sauce, sugar and chicken stock in a glass or bowl. In a separate bowl add the cornflour along with 1 tbsp of cold water and mix well.
Slice the peppers, onion and chilli and mince the garlic. Add these to a hot wok on a medium heat with a little groundnut oil and fry for 5-10 minutes or until soft – don’t let them burn (especially the garlic!)
In the meantime you’ll want to get everything ready for the egg fried rice. Crack two eggs into a bowl, add the sesame oil and whisk thoroughly.
Slice the spring onions, crush the garlic and fry these in a large non stick pan, on a medium heat, with a 2 tbsp groundnut oil. Add the cooked rice, peas and five spice, and mix well.
The peppers and onions for the black bean dish should have softened now, so turn the heat down and add the prawns, black beans, cornflour mixture and the sauce you made earlier.
Cook for 3-4 minutes until they’re completely pink. Turn the heat up for a further minute or two to thicken the sauce.
In the egg fried rice pan, make a well in the centre of the rice and pour in the beaten eggs. Turn the heat up and stir the eggs continuously for 2 minutes until they scramble. Add 2 tablespoons of soy sauce, mix the scrambled egg in with the rice and serve!
I hope you enjoyed this recipe as much as I did. If you’re unsure of anything or would like to send me pictures of your homemade takeaway you can reach me at firstname.lastname@example.org or on Instagram @_YumLily!