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Fried Jasmine Rice with Prawns and Thai Basil

Thai basil (bai grapao) , also known as Holy basil, has a unique, pungent flavour that is both spicy and sharp. It can be found in most Oriental food markets.

ingredients

serves 4 - 6
45 ml (3 tbsp) vegetable oil
1 egg, beaten
1 onion, chopped
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) shrimp paste
1 kg (2 1/4 lb) 4 cups cooked jasmine rice
350 g (12 oz) cooked shelled prawns
50 g (2 oz) thawed frozen peas
oyster sauce, to taste
2 spring onions, chopped
15 - 20 Thai basil leaves, roughly snipped, plus an extra sprig, to garnish

method

1. Heat 15 ml (1 tbsp) of the oil in a wok or frying pan. Add the beaten egg and swirl it around the pan to set like a thin pancake.

2. Cook until golden, slide out on to a board, roll up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok, add the onion and garlic and fry for 2 - 3 minutes. Stir in the shrimp paste and mix well.

4. Add the rice prawns and peas and toss and stir together, until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Add the spring onions and basil leaves. Transfer to a serving dish and serve topped with the strips of egg pancake. Garnish with a sprig of basil.

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