Archive for April, 2020


April 26th, 2020 1 comment


  • Peanut oil as required
  • 800g Box of raw pawns in their shell – I prefer to shell & de-veined myself
  • 3 Eggs, Lightly beaten
  • 600g Chicken Breast, Thinly sliced
  • 3 t Ginger, grated
  • 4 Cloves garlic, crushed
  • 3 c Long grain rice, previously cooked & chilled over night
  • 2 T Tamari
  • 3 t Oyster sauce
  • 1 t Sesame oil
  • 3 Spring onions, thinly sliced
  • 4 T Sesame seeds, toasted
  • Red Chilli, either dried or fresh finely sliced
  • Chilli oil, to serve


  1. Heat wok until hot. Add some peanut oil and cook the prawns in batches until slightly under cooked. Remove and set aside.
  2. Keeping the wok hot, add the egg and stir gently until just set. Remove to plate.
  3. Add a little more oil to the hot wok and cook the chicken in batches until done. Remove and set aside.
  4. Wipe the wok clean, bring back up to heat and add some more oil. Add the ginger and garlic. After a minute add the rice and stir fry for two minutes. Once warmed through add the prawns, chicken and egg. Add the Tamari, oyster and sesame sauces. Season with salt if required. Stir through the spring onion and serve with the sesame seeds, sliced chilli and chilli oil.
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