Ingredients
- 2 tbsp oil, divided
- 2 tbsp minced garlic
- 1/2 cup mushrooms (optional)
- 15 pcs large prawns, deveined
- 1 1/2 + 1/2 tbsp chili bean sauce
- 1 1/2 tbsp + 1/2 tbsp oyster sauce
- 1 onion, thinly sliced
- 2 cups sticky rice, boiled
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 3 tbsp low-sodium soy sauce
- Salt & pepper, to taste
- 1 1/2 cup basil, roughly chopped
- 1 tbsp toasted peanuts, crushed
- 2 tbsp chiu chow chilli oil
Instructions
- Marinate prawns with 1 1/2 tbsp chilli bean, 1 1/2 tbsp oyster sauce, 1 tsp sesame oil and 2 tbsp basil; set aside for 30 minutes.
- In the meantime – add fish sauce, soy, rice wine vinegar, sesame oil, 1/2 tbsp oyster sauce, 1/2 tbsp chilli bean sauce, salt & pepper to a small bowl and give it a good stir. Set aside.
- Add oil to a large wok and add onion and garlic once the oil is hot. Sauté for about 4-5 minutes until the onion and garlic are translucent and soft. Then, add mushrooms and cook for 3-4 minutes until edges are brown and starting to crisp for about 2-3 minutes. Remove from wok and set aside.
- In the same wok, cook the prawns until just barely cooked through. Remove from wok and set aside.
- Add the sticky rice to the wok and mix, breaking up any large clumps of rice in the process. Pour sauces over the rice and toss well.
- Add your shrooms and prawns back to the pan, along with the remaining basil. Give everything a final stir and cover with a lid for 2-3 minutes.
- Garnish with crushed peanuts and a whole lotta chilli oil.
Gouda Tip: Customise your rice bowl just the way you like with edamame, corn, tofu, pork belly, water chestnut et al. Enjoy your Yum Yum Cha/Noshi sticky rice bowl at home.
Gouda Together 