Steamed rice with prawn and lotus leaf

In this dish, the rice absorbs the flavour of the garlic, the prawn juices and the fragrance of the lotus leaf. The perfect simple yet tasty dish – and even simpler if you have chilled leftover rice from the day before.

Steamed rice with prawn and lotus leaf Credit: Alana Dimou

• serves

  2

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Mid

Ingredients

• 200 g (1 cup) jasmine rice
• 100 ml canola oil (or other cooking oil)
• 2 egg whites
• ½ tsp fine sea salt
• ¼ tsp ground white pepper
• 8 garlic cloves, chopped
• 1 dried lotus leaf
• 4 fresh tiger prawns, peeled and deveined, halved lengthways
• 4 spring onions, white parts thinly sliced into rounds, green parts julienned
• 2 cm piece ginger, sliced
• 1 tbsp roughly chopped red shallot
• ½ tbsp roughly chopped coriander root
• 1 tbsp shaoxing rice wine
• ½ tbsp caster sugar
• 2½ tbsp light soy sauce
• ½ tbsp oyster sauce

Instructions

1. Cook the rice using a rice cooker. Set aside to cool.
2. Heat a large wok or frying pan over high heat. Add 2 tablespoons of the oil and as soon as it is hot add the egg white and stir for 5 seconds. Add the cooled rice and stir-fry until the rice is coated with the egg white. Season with salt and pepper, then transfer to a plate.
3. Wipe out the wok or frying pan, add another 2 tablespoons of the oil and heat over medium heat. Add 2 tablespoon chopped garlic and fry for 1 minute or until lightly golden. Scoop the garlic and oil into a small bowl and mix with the remaining chopped garlic.
4. Grab a large wok or frying pan with a lid that will fit a 25.5 cm bamboo steamer basket. Add 2 litres water and bring to the boil. Quickly blanch the lotus leaf so it turns soft, then remove.
5. Line the bamboo basket with the lotus leaf, then spoon in the rice and top with the eight prawn halves, meat side up. Spoon over the garlic mixture. Fold the lotus leaf over so it covers the prawns and rice. Bring the water in the wok or pan to the boil again, then steam the prawns for 10 minutes.
6. Meanwhile, heat the remaining 1 tablespoon of the oil in a small frying pan over medium heat, add the sliced spring onion whites and the ginger, shallot and coriander root and saute for about 1 minute or until fragrant. Add the Shaoxing wine, sugar and 2½ tablespoons of water. Bring to the boil, then reduce the heat and simmer for 30 seconds. Remove from the heat and stir in the soy sauce and oyster sauce.
7. Open up the lotus leaf, pour over the sweetened soy sauce and garnish with the spring onion greens. Serve immediately.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.