"When I get sad, I cook. And that, always, always makes me feel better.
Gorgeous, fluffy basmati fried rice loaded with prawns, spring onion, carrot and egg Served with a side of sautéed corned mutton. As cheesy and lame as this sounds, cooking this was more therapeutic than I can describe. My mum used to make corned mutton back home now and again and it was the most delicious thing ever. Coupled with the fried rice made exactly like my grandmother used to, the sense of nostalgia for me to was overwhelming in the best way.
#srilanka #srilankanfood #srilankancuisine #friedrice #adelaideeats #adelaidefood #feedfeed "
Shrimp Fried Rice With Sri Lankan Corned Mutton
5
- ★★
- ★★
- ★★
- ★★
- ★★
Serves 3-4
INGREDIENTS
Shrimp fried rice
3 cups cooked basmati rice
200g frozen prawns
4 spring onions, sliced thinly
4 eggs, beaten
1 clove garlic, thinly sliced
2 medium carrots, grated
2 tbs soy sauce
2 tbs oyster sauce
2 tsp chilli flakes
1 tbs fish sauce
2-4 tsp oil
Salt and pepper to taste
DIRECTIONS
Bring a large pan to temperature on a high flame with 2 tsp of oil. Add in the beaten egg, add in a pinch of salt and pepper and scramble the eggs until the resulting egg scramble is dry and is in separate chunks of cooked egg. At this stage, add in the grated carrot and half of the sliced spring onion. Fry off for a few minutes until the vegetables start to soften. Leave aside in a separate bowl.
In the same pan, add in the other 2 tsp of oil. Bring up the pan to temperature on a high flame. When the pan is hot, add in the frozen prawn and garlic. Fry off for a few minutes an add in chilli flakes. Allow 3-4 minutes of cooking and add in soy sauce, fish sauce and oyster sauce. Allow 5-6 minutes of cooking or until prawns are cooked through.
Next, add in the cooked rice to the prawns in the pan and turn the heat down low. Toss the prawns through the rice, coating the rice with the pan juices. Next, add in the egg/carrot/spring onion mixture and mix through once more. Turn the heat off and add in the remaining Spring onion. Adjust the rice for salt and pepper and serve hot.
Sri Lankan Corned Mutton
2 x 300g cans of corned mutton (corned beef cans also work)
2 banana peppers, sliced
2 large red onions sliced
4 cloves garlic, chopped
1 green chillie, chopped
3cm ginger piece, grated
1 sprig fresh curry leaves
3 cardamom pods, crushed
3 cloves, crushed
1 cinnamon quill, crushed
4 tsp chilli flakes
3 tsp cumin
1 tsp turmeric
3 tsp pepper
2 tsp curry powder
2 tsp chilli powder
1 lime
Salt and pepper to taste
2 tsp oil
In a large frying pan, bring up oil to temperature on a high flame. When the oil is hot, add in the crushed cinnamon, cardamom, cloves, grated ginger, garlic, half of the sliced onion and curry leaves. Fry for about 2 minutes until all the aromas are released.
Add in the corned mutton to the pan. Immediately add in all the spices and mix through thoroughly. Allow the mixture or cook for 3-4 minutes, constantly moving the mixture around the pan.
Turn the heat down and keep mixing the contents of the pan every 2-3 minutes for about 15 minutes. Should the mix smell like the raw product from the can, add in more cumin and curry powder.
When the colour of the mixture has deepened through the cooking process, add in the sliced banana pepper. Continue cooking for 3 minutes or until the peppers are just soft. Take off the heat and squeeze the juice of the lime on top. Add in the remaining half of the sliced red onion, give the fan a final mix through and serve hot.