Fried Glutinous Rice with Steamed Prawns is a dish featured in a TVB food programme. The restaurant chef explained that this dish is traditionally made with crabs but he uses prawns instead as it produced a better result – in that the glutinous rice is not mushy.
The combination of fried glutinous rice and steamed prawns sounds interesting. Inspired, I tried to recreate this dish. Here is my version. I think I might try making this dish with crabs in my next attempt.
1 cup of glutinous rice (soaked, then drained)
1 tbsp dried prawns (soaked in 1.5 cups of hot water, drained, reserve soaking water)
1 tbsp dried scallop (soaked with dried prawns)
1 tsp fried garlic
1 tsp fried onion
1 tsp chai por
1 tbsp oil
1 tbsp soya sauce
1 tsp dark soya sauce
Lots of white pepper
1/2 tsp sugar
1 tsp salt
1/2 tsp five spice powder
- Wash the glutinous rice. Add water to the cleaned glutinous rice. Soak the glutinous rice for 1/2 hour.
- Soak the dried prawns and dried scallops in 1.5 cups of hot water.
- Heat 1 tbsp of oil in a pan. Add fried onion, fried garlic and chai por.
- Add hydrated dried prawns and scallops. Mix well.
- Add drained glutinous rice and fry.
- Add seasoning: soya sauce, dark soya sauce, white pepper, sugar, salt and five spice powder. Mix well.
- Add the reserved dried prawn soaking water gradually. Once absorbed, add more soaking water.
- Fry the glutinous rice until cooked. Adjust taste to your liking.
- Scoop the fried glutinous rice into a rice cooker pot. Place the prawns on top of the glutinous rice.
- Press “cook”. After 10 minutes, the dish is ready to be served.
- Pack the rice into a rice bowl and tip onto a serving plate. Arrange the prawns on and around the glutinous rice. Enjoy!