BEAUTIFUL FOOD

EASY AND DELICIOUS FOOD TO SHARE WITH FAMILY AND FRIENDS

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Some like it hot

Create an Asian feast with a healthy dose of spices to warm you up on chilly winter evenings with these delicious recipes

Crispy prawn & Thai pork fried rice

SERVES 4

Prep 30 minutes Cooking 40 minutes

2 tbsp finely grated ginger

1 lemongrass stalk, halved and cut into 5cm lengths

4 coriander roots, roughly chopped

1 long red chilli, thinly sliced

2 eschallots, finely chopped

350g thinly sliced rindless pork belly+, roughly chopped

¼ cup (60ml) peanut oil, plus extra to shallow fry

1 bunch garlic chives, cut into 3cm lengths

3 eggs, lightly beaten

4 cups cooked long-grain rice+, cooled

1 tbsp soy sauce

1 tbsp fish sauce

400g can lychees, drained and halved

¼ cup (45g) rice flour

16 green tiger prawns, peeled, tails on

Betel leaves+, to serve (optional)

2 tbsp salted peanuts, chopped, to serve

1 Combine ginger, lemongrass, coriander, chilli, eschallots and pork belly together in a bowl. Set aside at room temperature to marinate for 20 minutes.

2 Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the pork and marinade and cook for 8-10 minutes, or until caramelised. Add garlic chives and cook for a further minute.

3 Meanwhile, heat remaining 1 tablespoon of oil in a medium frying pan over medium heat. Add eggs and cook, stirring gently until just set. Turn out onto a plate and set aside.

4 Add the cooled rice, eggs, soy, fish sauce and lychees and cook for 4 minutes, tossing frequently.

5 Meanwhile, fill a large frying pan with 5cm of oil and place over high heat. Place rice flour in a large bowl. Add prawns and toss well to coat. In batches, add prawns and cook for 2-3 minutes, turning, or until golden and crisp.