Recipes from Home: Prawn Donburri

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4 servings

Gary Arthur, Associate Director/Senior Executive Chef, Stanford University, Stanford, Calif., says: As a child, my mom cooked the exact same dishes each day of the week, every week of the month, etc. Each Monday it was our national favorite dish, pelau. Tuesdays it was root vegetables and dumpling stew, etc. While I do not continue to adhere to my mother’s process, my family has identified several dishes, which are must-haves at least once a month.

Ingredients

2 cups jasmine rice
21/2 cups water
1 cup vegetable broth
6 tbsp. soy sauce
2 tbsp. sugar
4 tbsp. mirin
2 cloves garlic, finely chopped
2 tbsp. Mae Ploy Sweet Chili Sauce
5 whole eggs, whisked
2 green onion stems, thinly sliced
1 lb. 21x25 prawns, deveined, cut in half lengthwise
6 oz. green beans, french cut into strips
1 medium carrot, peeled, julienned
1 medium onion, peeled, julienned
2 tbsp. vegetable oil

Steps

1. Wash and drain rice. Cook in rice cooker with water for 20 mins.

2. Combine vegetable broth, soy sauce, sugar, mirin, garlic and chili sauce, mixing well.

3. Whisk eggs and add in green onion. Combine with prawns and vegetables and separate into four batches. Sauté each batch in a little oil for approximately 3 mins. Note: Works best in a 6-in. egg pan.

5. Put 1/4 of broth in each egg pan and simmer for 2 mins. Add 1/4 of egg mixture to each egg pan. Reduce heat and simmer another minute or so. Split rice into four bowls and put skillet of ingredients onto rice and serve.

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