World Cuisine

  • 250 g (8 oz) prawns
  • 3 tablespoons sunflower oil
  • 5–6 garlic cloves, finely chopped
  • 4 eggs
  • 1 kg (2 lb) cooked rice, refrigerated overnight
  • 250 g (8 oz) can crab meat, drained
  • 2 teaspoons curry powder
  • 1½–2 tablespoons light soy sauce
  • 1 onion, sliced
  • 2 spring onions, finely sliced
  • about 8 cooked crab claws, 125 g (4 oz) in total
  • ½ long red or green chilli, stemmed, deseeded, finely sliced, to garnish

Prepare the prawns (see page 13).

Heat half the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned. Add the prawns and stir-fry over a high heat for 1–2 minutes. Move the prawns out to the edges of the wok or pan.

Add the other half of the oil and scramble the eggs for 1–2 minutes.

Add the rice, crab meat, curry powder, 1½ tablespoons light soy sauce and onion and cook, stirring, for 1–2 minutes. Add the spring onions. In the last minutes of cooking add the crab claws. Taste and adjust the seasoning, using the rest of the light soy sauce if necessary.

Spoon on to a serving dish, garnish with the chilli slices and serve immediately.

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