Prawns With Crispy Fried Rice
|Peanut oil||2 Cup (32 tbs) (For deep frying)|
|Dry white wine||1 Tablespoon|
|Crushed clove garlic||1 Clove (5 gm)|
|Tomato puree||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Prepared rice||4 Ounce|
The Chinese never waste anything, and in this recipe the rice is that which is left in the bottom of the pot when rice is boiled.
It is dried and then scraped off in as large layers as possible.
The rice is dried out in a cool oven and slightly resembles Melba toast in that one side is golden and smooth and the other slightly rough and hardly coloured.
Shell, clean and cut the prawns into 1-inch pieces.
Work the white wine, salt and pepper into them, and if used, the crushed clove of garlic.
Then discard the latter.
Blend together the tomato puree and 2-3 tablespoons water and bring to the boil.
Blend the cornflour and 1 dessertspoon water and stir into the tomato mixture.
Boil for 1 1/2 minutes.
Heat 1 tablespoon of peanut oil in frying-pan.
Turn the prepared prawns into it and cook, tossing and turning them for 3-4 minutes.
Turn them into the sauce.
Meanwhile heat till very hot enough peanut oil for deep frying.
Turn the prepared rice into it.
The oil should be so hot that the rice immediately rises to the surface and browns very quickly.
Have ready 2 bowls, one larger than the other and one very hot.
Turn the prawns in their sauce into the smaller one and the rice, straight from the hot oil and quickly drained, into the other.
Take them to the table immediately, and at once turn the prawns and sauce into the rice.