SINGAPORE KING PRAWN FRIED RICE

To this very day, if Mum doesn’t eat rice with her main meal she doesn’t feel satisfied; this recipe is one of her favourites. Over thousands of years the Chinese have invented many ways to enjoy rice and this Indo-Chinese twist is a stunner.

12 large raw king prawns (jumbo shrimp), peeled

1 onion, finely diced

1 red (bell) pepper, finely diced

1 packet of pre-cooked basmati rice

2 tbsp curry powder (mild, medium or hot)

From the store cupboard

3 tbsp vegetable oil

1 tsp salt

½ tsp white pepper

1 tbsp soy sauce

Carefully cut a slit along the back of each prawn and remove the digestive tracts. Rinse under cold water, drain on kitchen paper and set to one side.

Place your wok over a medium-high heat; and once smoking add the oil, diced onion and red pepper and stir-fry for 2 minutes, then add the king prawns and cook for a further 2 minutes.

Add the cooked rice, breaking down any clumps using the back of your spoon or spatula and toss in the wok for 3 minutes. Next sprinkle in the curry powder, salt and pepper, continuing to toss the rice and mixing the ingredients well. Cook for a further 3–4 minutes – you should be able to hear the rice and ingredients frying; if not, turn up the heat and leave the pan alone until you can see the ingredients jumping in the pan and hear it sizzling away.

Once the rice is completely heated through, sprinkle in the soy sauce and mix well. Remove from the heat and serve.