Prep time: 15 min
Cook time: 10 min
Traditionally served with leftover rice, which soaks up a hearty, flavourful seafood broth. BONG lobster stock concentrate is the secret to a quick yet amazing dish!
Recipe & image credits: kavli.se
Ingredients:
Serves 2
- 8 prawns, cleaned, shells reserved
- 150g white fish slices
- 2 slices fresh ginger
- 1 clove garlic, smashed
- 750ml water
- 2 tbsp BONG lobster stock concentrate
- 1 tsp sugar
- 1 tbp Chinese cooking wine
- 1 tsp fish sauce
- Rice (overnight is preferable)
- 1-2 eggs, beaten
Instructions:
Prepare the crispy rice & eggs:
- In a heavy bottomed pot, heat up 1/2 cup of cooking oil. When bubbles appear around a wooden spoon dipped in the oil, the oil is hot enough,
- Sprinkle in the cooked rice and separate them as much as possible. For this purpose, leftover rice is better as it's drier and does not splatter as much.
- When the rice is golden brown and crispy, remove using a strainer onto paper towels, let cool.
- Then, slowly pour the beaten egg into the oil through the strainer.
- When the fried egg is golden brown and crispy, remove and drain on paper towels.
- Set crispy rice and egg aside.
Seafood broth:
- Remove all oil from the pot except for 1 tbsp of it. On medium heat, saute ginger slices and smashed garlic for 30 seconds or till fragrant.
- Add in reserved prawn shells and saute 3 minutes till browned and fragrant.
- Add in rice wine, 750ml water, 2 tbsp of BONG lobster stock concentrate, sugar & fish sauce. Bring to boil, lower heat and simmer for 10 mins.
- Add in prawns and fish, simmer gently for a minute or so, or until all seafood is cooked through.
- Present with rice, garnish with coriander & garlic oil if you wish. Serve crispy rice and eggs on the side.Voila!
