Sri Lanka, Jan. 20 -- Ingredients
500g Long Grain Rice Cooked
400g Cleaned Prawns
3tbs Pandan Juice (Rampa)
2tbs Fish Sauce
1tsp Shrimp Paste
1tbs Chilli Flakes
2tbs Soy Sauce
Half tsp Salt,
150g Bok Choy Sliced
2tbs Lime Juice
2tbs Garlic Chopped
1tbs Ginger Chopped
1tsp Sugar
100ml Oil
Method
Into the prawns, add salt, lime juice. Heat oil in a Wok, add prawns, chilli flakes shrimp paste, sugar and mix well.
Then add garlic, ginger, soy sauce, Pandana juice. Add Bok Choy and rice mix well. Add Fish Sauce.
To make the omelette: 3 eggs mixed with 3 tbs. Pandan juice, 1 tsp corn flour, Quarter tsp. salt and Quarter tsp. pepper.
Mix the above ingredients together, heat a non-stick pan and pour one teaspoon oil and make two omelette rolls, then slice. Serve over the rice.
Ham & Prawn Fried Rice
Ingredients
Cooked Basmathi Rice, 500g
150g Ham Sliced
300g Prawns Cleaned
100g Carrot grated or chopped
2tbs Soy sauce
3tbs Hot Chilli Sauce
1tsp Zensai Chilli paste
3tbs Chilli oil
1tbs Garlic chopped
2tbs Tomato ketchup
1tsp Ginger chopped
Quarter tsp Salt
Quarter cup Oil
Method
Heat half the oil in a wok, add prawns, garlic, ginger, bok choy, carrot, chopped ham and cook for two minutes, take off the fire.
Into the same oil, add remaining oil, chilli oil, chilli paste, tomato ketchup, soy sauce, hot chilli sauce and mix well.
Add boiled rice, mix and cook for 1-2 minutes. Add salt and prawn mixture. Mix well and serve hot.
Published by HT Digital Content Services with permission from Lanka Woman.