Garlic Prawns & Egg Rice Bowl with Creamy Sauce

Name: How to cook Garlic Prawns & Egg Rice Bowl with Creamy Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Garlic Prawns & Egg Rice Bowl with Creamy Sauce

When I cook Rice Bowl dishes, I tend to season with Soy Sauce. Today I didn’t use Soy Sauce at all. The creamy sauce is seasoned with Salt & Pepper. It’s very simple, yet so delicious because of the flavour from the Garlic Prawns. It was a brilliant idea to add soft scrambled Egg to the dish.

Ingredient

Food ration :

1 serving

60-80 g

shelled Prawns *thawed if frozen

1 pinch

Salt

Egg *whisked

1 teaspoon

Oil *plus extra

1/2 clove

Garlic *finely chopped

serving warm Cooked Rice

90 ml

Chicken Stock *OR Stock of your choice

2 tablespoons

Cream OR Milk

1/2 tablespoon

Potato Starch OR Corn Starch

Cooking instructions

* Step 1

Clean Prawns, devein, add 1 pinch Salt, and set aside. Whisk Egg in a small bowl, season lightly with Salt & Pepper. Prepare Garlic, Parsley, and Cooked Rice.

* Step 2

Place Chicken Stock in a measuring jug or small bowl, season with Salt & Pepper to suit your taste. Add Cream (OR Milk) and Potato Starch (OR Corn Starch), and mix well.

* Step 3

Prepare everything before you start cooking. Cooking won’t take long.

* Step 4

Heat Oil in a small frying pan, cook soft scrambled Egg, and transfer to the bowl that you used to whisk the Egg.

* Step 5

Add extra Oil to the pan only if required, add Garlic and stir, then add Prawns. When Prawns change the colour, stir the sauce well and add it to the pan. Stir as the sauce thickens, then add the softly cooked Egg and combine.