Simple Way to Make Ultimate BBQ Pork and Prawn Fried Rice
by Ola Lowe
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, bbq pork and prawn fried rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
BBQ Pork and Prawn Fried Rice is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. BBQ Pork and Prawn Fried Rice is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have bbq pork and prawn fried rice using 31 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make BBQ Pork and Prawn Fried Rice:
Prepare PORK CHAR SHUI:
Take 500 g pork neck fillet cut into 5 cm and 2 cm wide strips
Get 100 g caster sugar
Prepare 160 ml light soy
Get 110 ml hoi sin sauce
Prepare 30 ml dark soy
Get 35 ml rice cooking wine
Take PRAWN FRIED RICE:
Prepare 60 g prawn meat, roughly chopped
Make ready 3 Tbs vegetable oil
Prepare 60 g char shui, finely sliced
Make ready 2 eggs, beaten
Make ready 300 g cold cooked rice
Prepare 4 tbs sambal
Get 3 tbs fish sauce
Take SAMBAL:
Take 100 g spanish onion, finely sliced
Make ready 70 g garlic, peeled
Make ready 40 g galangal, peeled and finely chopped
Prepare 20 g fresh turmeric, peeled and finely chopped
Take 500 ml vegetable oil
Get 50 g dried shimp
Get 5 g dried long red chillies, deseeded and ground
Prepare 50 g fresh long chilies, deseeded and chopped
Prepare 150 g caster sugar
Take 100 ml fish sauce
Get 50 ml water
Make ready TO FINISH:
Make ready Handful bean sprouts
Prepare Handful garlic chives, cut into 5 cm batons
Make ready 3 tbs spring onions, finely sliced
Steps to make BBQ Pork and Prawn Fried Rice:
To cook the pork: Mix all marinade ingredients together
Massage into the pork and transfer into a zip lock bag and seal.
Leave to marinate overnight or for up to 2 days.
Drain off excess marinade, reserving 3 Tablespoons.
Line a baking tray with foil and place a wire rack inside.
Place the pork apart on the tray and cook at 70 C for 1 hour.
Take the pork out and turn the oven up to 220 C
Baste the pork with the reserved marinade.
Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven.
Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required.
To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble.
Add the rice and break up with the back of your wok scoop or stirring implement.
Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more.
To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop.
To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown.
Remove from the oil with staining spoon and set aside to cool.
Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool.
Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use.
Into a pot, add the sugar and fish sauce and bring the pot to a simmer.
Add the fried ingredients
Stir over a low heat for a further 30 seconds
Add the water and bring to the boil.
Remove from the heat, cool and blend into a paste.
Store in an airtight container in the refrigerator for up to 1 month.
So that’s going to wrap it up for this exceptional food bbq pork and prawn fried rice recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!