I have really been working on my photography in the past year or two. I acquired a Nikon with a macro lens especially for my food photography, and I began the journey. I take my own photographs for my monthly column in Crush! magazine, but, I must be honest, I still feel hugely inadequate behind my lens...not regarding the styling, but technically. Here, however, is one of my favourite pics...
Prawn fried rice
Serves 4
Difficulty – a little cumbersome
Preparation time – 30 minutes
Cooking time – 10 minutes
Ingredients
3 Tbsp vegetable oil
500 g prawns, deveined
1 cup rice, steamed
250 g frozen peas
3 tsp soy sauce
1½ tsp Credé sesame oil
½ to 1 tsp salt, to taste
3 eggs, beaten
4 spring onions, thinly sliced
Method
Steam the rice for about 30 minutes until cooked. Place the frozen peas in a pot and heat through. Make sure there is no water on the peas.
Wash the prawns and pat them dry. Heat the vegetable oil in large skillet or wok and sauté the prawns for 30 seconds on high. Remove from the skillet and set aside.
Pour the beaten eggs into the skillet and keep moving it while cooking so that eggs scramble into small pieces. Remove from the heat and set aside.
Return the prawns to the skillet and add rice. Reduce the heat to medium and cook for approximately 2 minutes, stirring constantly. Add the peas, soy sauce, sesame oil, salt and cooked eggs. Cook for an additional 2 minutes.
Serve in a large bowl or on a platter. Garnish with the spring onions.
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