Shelter Crumb Prawn Fried Rice from Moonhouse
Ingredients:
80g prawn cutlets
280g cooked/dried jasmine rice (equal parts water and rice)
20g chilli paste
10ml seasoning
Chopped chives (for garnish)
Prawn Seasoning:
40g chives, chopped
5ml kombu
2g sea salt flakes
2g white sugar
5ml Annatto oil
Shelter Crumb:
5g garlic flakes
80g panko breadcrumbs
5g smoked paprika
10g castor sugar
10g onion powder
50ml Annatto oil
40g prawn paste
20g Korean chili powder
Shelter Crumb Preparation
- Combine all ingredients in a bowl.
- Mix and set aside.
Moonhouse Chilli Paste:
280g long red chillies
180g ginger
380g garlic
380g brown onion
600ml shallot oil
300ml Annatto oil
40g prawn paste
80g sugar
Moonhouse Chilli Paste Preperation:
- Pulse all ingredients until slightly chunky.
- Place the mixture in a wok and caramelise, stirring constantly and scraping all the flavour off the wok.
- Allow the mixture to caramelise multiple times.
- Once well caramelised, add 40g prawn paste and 80g sugar. Cook for an additional 10 minutes.
- Store appropriately.
Cook the Fried Rice
- Heat a wok or large frying pan over medium-high heat and add the Annatto oil.
- Add the prawn cutlets and stir-fry until they are just cooked.
- Add the cooked/dried jasmine rice and stir-fry until well combined with the prawns.
- Add 20g of the Moonhouse Chilli Paste and 10ml of seasoning. Continue to stir-fry until the rice is well-coated and heated through.
Combine and Serve
- Add the chopped chives, kombu, sea salt flakes, and white sugar to the rice mixture. Stir well to combine.
- Serve the fried rice on plates.
- Garnish with chopped chives and Shelter Crumb.
Moonhouse
282 Carlisle Street, Balaclava
