Equipment
Ingredients
Main
- 30 ml peanut oil
- 1 shallot, finely sliced
- 1 garlic, sliced
- 1 red chili, sliced
- 75 g prawns, raw
- 55 g basmati rice, cooked and cooled
- 2½ ml soy sauce
- 15 ml lime juice
- 2 g brown sugar
- 3 g tomato paste
- 2 scallion, sliced
- 1 carrot, peeled into ribbons
- 1 egg
- sea salt
- white pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 680 kcal
- Protein
- 28 g
- Carbohydrates
- 63 g
- Fat
- 36 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 1130 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 307 mg
- Potassium
- 799 mg
- Calcium
- 158 mg
- Iron
- 5.0 mg
- Magnesium
- 73 mg
- Phosphorus
- 390 mg
- Zinc
- 2.8 mg
- Vitamin A
- 603 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 6.1 mg
- Vitamin K
- 73 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.44 mg
- Riboflavin
- 0.34 mg
- Niacin
- 3.5 mg
- Folate
- 194 mcg
- Water
- 232 g
Sources: USDA FoodData Central
Method
Slice the shallot, garlic, red chili, and scallions. Peel the carrot into thin ribbons.
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, and tomato paste until combined.
Heat 15ml of peanut oil in a wok over medium-high heat (approx. 190°C/375°F).
Add the sliced shallot, garlic, and chili to the wok and stir-fry for 2 minutes until fragrant.
Add the raw prawns and stir-fry for 1 minute until they turn pink and reach 63°C/145°F.
Stir in the cooked basmati rice and fry for another minute.
Pour the sauce mixture into the wok and add the scallions and carrot ribbons. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
Heat the remaining 15ml of peanut oil in a small frying pan over medium-high heat (approx. 190°C/375°F).
Crack the egg into the frying pan and cook for 1-2 minutes, spooning hot oil over the yolk until the white is set.
Season the rice with sea salt and white pepper. Transfer to a bowl and top with the fried egg.
Chef's Notes
- Ensure your rice is day-old and cooled; freshly cooked rice will be too moist and clump together, resulting in a mushy stir-fry.
- Have all your ingredients prepped and measured before you start cooking, as stir-frying happens very quickly.
- Don't overcrowd the wok. Cook in batches if necessary to ensure everything gets properly seared and doesn't steam.
- Adjust the chili amount to your personal preference for spice. For a milder version, remove the seeds from the chili before slicing.
- The carrot ribbons add a subtle sweetness and a pleasing texture. Make sure they are thinly peeled so they cook quickly and become tender.
Storage
Refrigerator: 48 hours — Store in an airtight container; seafood and rice quality degrades quickly.
Reheating: Microwave until steaming throughout (74°C/165°F).
Troubleshooting
Rice is mushy or sticks to the wok
Cause: Rice was too fresh and contained too much moisture
Fix: Increase heat to evaporate moisture, but be careful not to burn the aromatics
Prevention: Use rice that has been chilled in the refrigerator for at least 12 hours
Prawns are tough and rubbery
Cause: Overcooking during the initial stir-fry or the final 5-minute simmer
Fix: Cannot be fixed
Prevention: Remove prawns from the wok after the initial minute and add them back only for the final minute of cooking
Cultural Context
This Spicy Prawn Rice is inspired by the vibrant flavors of Southeast Asian cuisine, particularly from regions like Thailand and Malaysia. It's a common street food and home-cooked meal, known for its balance of savory, sweet, and spicy notes, often enjoyed as a quick and satisfying lunch or dinner.
