serves
2
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Just Add Rice
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 litres vegetable oil
- 3 eggs
- 6 scallops
- 6 peeled prawn cutlets
- 2 Chinese sausages, sliced
- 3 cups freshly cooked jasmine rice
- 3 spring onions, green part only, thinly sliced
Seasonings
- pinch of table salt
- pinch of white pepper
- pinch of chicken powder (Knorrs Thai)
- pinch of MSG
- light soy sauce, to taste
Instructions
- Heat the vegetable oil in a large heavy-based saucepan or wok over high heat. While the oil is heating, separate 2 eggs into whites and yolks. Combine the third egg with the yolks and stir well to scramble. Use a fine mesh strainer to strain the yolk mixture into a jug.
- Slowly pour the egg mixture into the hot oil, stirring constantly (use caution with the hot oil and the egg will puff up significantly). When cooked, remove from the oil with a slotted spoon. This is the egg floss.
- Separately fry the prawns, Chinese sausage and scallops in the vegetable oil until partially cooked, then remove from the oil using a slotted spoon.
- Flash fry prawns, lap cheung and scallops, in the hot oil, until only half cooked, strain. In a second wok, heat a drizzle of vegetable oil over high heat. Add the egg white, stirring rapidly to create strands, then add the hot rice (cold rice cools down wok and loses heat and wok hei), tossing the egg white through the rice.
- Add salt and seasonings, mix through. Add a little bit of soy sauce to the outside edge of the wok.
- Return seafood and lap cheong to the rice, add ¾ of the spring onion, egg floss and toss well to combine, until the seafood is cooked.
- Garnish with the remaining sliced spring onions and serve.
Photography by Kitti Gould.
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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.
Stream free On Demand
Just Add Rice
