Serves 4
Ingredients
- 200g Jasmine rice
- 4 dried shitake mushrooms
- 150g shelled raw prawns
- 25g dried shrimps
- 2 garlic cloves, chopped
- 2 shallots or ½ onion, sliced
- 2 eggs, lightly beaten
- 3 tsp oil
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
Seasoning
- 1 tbs oyster
- 1 tsp light soy sauce
- 1 tsp dark soya sauce
- Large pinch of white pepper
Method
- Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy
- Rehydrate the mushrooms in cold water for 2 hours. You can speed it up by using hot boiling water. Drain, dice and set aside
- Rehydrate the shrimps in cold water for 10 minutes. Drain and dice finely. Set aside
- In a wok, heat 1 tsp oil, pour beaten eggs in and swirl the pan to make a thin omelette. Once the eggs start to cook through, roll the eggs up and dish out in a plate. Once cool enough to handle, cut the eggs into slices.
- Using the same wok, heat up 2 tsp oil and fry shallots and garlic on medium heat until fragrant. Add dried shrimps and fry until aromatic and popping.
- Add prawns, mushrooms and stir fry until prawns begin to turn pink
- Add rice and incorporate well and make sure there are no clumps. Add seasoning and mix well. Make there are no white bits and all the rice is incorporated well with the seasoning and that the prawns are cooked through. Add the eggs and turn off the heat.
- Serve with crispy shallots, spring onions and sliced red chillies and a big dollop of chilli oil
Credit: Recipe from MALAYSIA: Recipes from a Family Kitchen by Ping Coombes, Consultant Chef at Chi Kitchen www.chikitchen.co.uk, published by Orion, Photography (c) Laura Edwards.
Recipe by Ping Coombes, Consultant Chef at Chi Kitchen
Ping Coombes, Consultant Chef at Chi KitchenPing Coombes won MasterChef 2014, stunning the judges with food inspired by her Malaysian heritage and is now Consultant Chef at Chi Kitchen.
Born and raised in the town of Ipoh in Malaysia, which is famous for its pomelo fruit, chicken noodles, rice and Ipoh white coffee, Ping grew up with amazing food around her and was inspired by her mother’s cookery. She began to inherit traditional skills, starting with the basics – how to hold the ‘wok chan’ (the ladle). Perhaps most inspiring to Ping was her mother’s way of showing love and passion through cooking, something which is hugely important in Ping’s food ethos.
This passion was apparent during MasterChef, and since being crowned winner Ping has become a Malaysia Kitchen Ambassador, promoting Malaysian food across the UK and around the world. She has given talks about Malaysian food at the World Economic Forum in Davos, appeared at Malaysia Nights in Trafalgar Square, and other festivals including Taste of London, and is involved in MasterChef pop-ups in Asia. Ping works with premium ski operator Scott Dunn, designing their winter and summer menus and training their chefs. She recently launched Chairman Ping, a street food and catering company specialising in steamed baos.
In March 2016 Ping was appointed Consultant Chef for Chi Kitchen, the contemporary pan-Asian restaurant located in Debenhams on Oxford Street and Debenhams in the Bulling, Birmingham. Ping works closely with the Chi Kitchen team, adding her unique style to the diverse menus and inspiring guests with her passion for the dishes she creates. Ping develops Chi Kitchen’s offering of contemporary, colourful, and delicious menus influenced by Thai, Chinese, Malaysian, Japanese, Vietnamese, and Korean cuisine.
Ping appears in The Good Food Channel’s John Torode’s Malaysian Adventure to be broadcast this year, and recently made a series of videos for Videojug’s food channel Scoff. Ping’s first book MALAYSIA was published in May this year by Orion Books.