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Thai basil, has a unique, pungent
flavor that is both spicy and sharp. It can be found in most
Oriental food markets.
Ingredients
- cooked rice - 1kg/2¼ lb/4 cups
- cooked shelled prawns - 350g/12
oz
- Thai basil leaves - 15-20,
snipped
- garlic - 1 tbsp, chopped
- spring onions - 2, chopped
- shrimp paste - 1 tbsp
- vegetable oil - 3 tbsp
- onion - 1, chopped
- thawed frozen peas - 50g/2 oz
- egg - 1, beaten
- oyster sauce
- sprig
Method
- Heat 1 tbsp oil in a wok and add
the beaten egg and swirl around the pan.
- Cook the egg until golden, roll
up and cut them into strips. Set aside.
- Heat the remaining oil in the
wok, and add the garlic and onion and fry for 2-3 minutes. Stir in
the shrimp paste and mix well.
- Add the prawns, peas and rice
then stir together until everything is heated.
- Season with oyster sauce to
taste, taking great care as the shrimp paste is salty. Then add
basil leaves and spring onions.
- Transfer to a serving dish and
serve topped with the strips of egg and garnish with sprig. Serves
4-6.
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