Mozambican Prawns with Fried Rice
22 April 2012 in Chinese, Easy to prepare, Sous Chef, Sous Chef South Africa
We don’t eat out very often, Himself maintains restaurant food upsets his stomach, I think it’s more the prices that upset him myself, that and the fact that he struggles to part with his dosh! *rolls eyes*
So I feel nothing about treating ourselves like we did today, to our credit we did invite our daughter Gilly to join us for lunch.
I was in Spar the other day and noticed this sauce/marinade that I hadn’t seen before and knowing I had some crustaceans languishing in the freezer I decided to try it. I am so glad, because it was just the right amount of spice, it enhanced the flavour of the prawns without overpowering them. A lovely lunch washed down with a bottle of Sunday Sparkles on a sunny afternoon 
The Prawns
1 kg headless cut and deveined prawns
1/2 bottle of Ruy’s Prawn and Crayfish Marinade
Butterfly the prawns and place flesh side down in the marinade and leave for a few hours.
Heat a thick based frying pan or use your skottel, just get it to a really hot temperature. DO NOT ADD ANY OIL.
Add the prawns (straight from the marinade) in a clockwise position so you know which to turn first, don’t try to cook all the prawns at once, do them in batches. Make sure you have a warmed dish to put them into.
It does depend on size but I cooked these for a minute on each side.
Fried Rice
2 eggs beaten
2 cups cold cooked rice
1/2 onion thinly sliced
3 cups of various vegetables, I used red pepper, mushrooms, sliced green sprouts, carrots, cooked frozen peas and corn.
Chinese seasoning
2 TBS soy sauce
2 or 3 spring onion chopped
Oil
Fry the beaten eggs in a pan (like an omelette) and set aside, when cool cut into little squares.
Next stir fry the veggies that take the longest to cook, like the onions and pepper for a minute then add the remainder and the Chinese spice. don’t overcook them, another minute should be fine.
Add the rice and the egg and heat through, finally add the soy sauce.
Disclaimer: I have not been remunerated in any form by the manufacturers of Ruy’s Marinade, I simply saw it and bought it.
Mandy - The Complete Cook Book said on 22 April 2012
Now this is my kind of Sunday Lunch – scrumptious.
Mandy
Have a happy week ahead.
Sous Chef said on 22 April 2012
It was a winner! *slurp*
pinkpolkadot said on 22 April 2012
It sounds delicious , especially the flied lice!! Enjoy the week!
Sous Chef said on 23 April 2012
We really enjoyed our lunch, thanks you too!
janicetripepi said on 23 April 2012
OOOh yum Sue what an awesome lunch!
Sous Chef said on 23 April 2012
Thanks, we enjoyed it immensely.
janicetripepi said on 23 April 2012
I have the opposite problem with TrickyRicky – he cant keep his money in his wallet!
Sous Chef said on 23 April 2012
Don’t get me wrong, he can be very generous at times, but eating out is not one of those times!
mitzireddy said on 23 April 2012
Those prawns look huge – and delicious, Sue – himself has a great cook at home -he is very spoilt – no need to eat out.
Sous Chef said on 23 April 2012
The prawns were very good. Himself forgets that it’s nice for us cooks to have someone cook for us every now and then
adinparadise said on 23 April 2012
So glad I saw this, SC. I’m going to look out for this marinade at our Spar. Thanks for the delicious sounding fried rice recipe too.
xxx
Sous Chef said on 23 April 2012
I can recommend the marinade, very tasty, slight peri peri taste but not overpowering. I had the last of the rice for lunch today, how cold has it got?!
Celia said on 23 April 2012
Sue, yum! It’s 6am in the morning, and I’ve logged in to see those gorgeous prawns on rice – wish I could have them for breakfast!
Sous Chef said on 24 April 2012
I could eat prawns anytime as well, thanks for popping in Celia.
Colonialist said on 23 April 2012
Those do look lovely. I enjoy eating prawns, but not in the dissection. I simply haven’t acquired the knack of doing a neat job on removal of the bits one doesn’t want to ingest.
Trust all are thriving on the ‘Supa’ scene!
Sous Chef said on 24 April 2012
Hi Col, all is well on the ‘Supa’ scene thanks. Himself feels the same way about crab, whereas I can sit for ages hunting for meat.
ally_r said on 24 April 2012
That is one of my all-time favourite sauces to use on prawns. I buy it whenever I see it and always LOVE cooking prawns in lots of butter with garlic & lemon and then serving with this sauce. Just delicious Sue! x
Sous Chef said on 24 April 2012
Hi Ally, I must try it with the sauce separately, I also normally do my prawns the same way you do, I do love prawns!
Anne Myers said on 25 April 2012
Can have some RIGHT now even though it is before the crack of dawn even! xxx
Sous Chef said on 25 April 2012
Hi Anne, I’m so pleased that it appeals even in the early hours.
nina said on 25 April 2012
I love fried rice right. Then you go and pile on top of that a heap of succulent prawns…..evil Sue!!
It will take some time for this image to leave my mind.
Sous Chef said on 25 April 2012
Hahaha! check the worry in my eyes!