Seasonal local food recipe No.305 – Frank’s Shanghai rice


In order to use the pak choi in our veg boxes this week, my husband Frank adapted an old Kenneth Lo recipe as we were lacking several ingredients.  The result was, however, very tasty!

Serves 2

Preparation time: 15 minutes
Cooking time: 13-18 minutes

100g basmati rice
1 head pak choi
12 prawns
2 tbsp vegetable oil
Small knob of butter

Bring 200 ml water to the boil, add the knob of butter and allow to melt.  Add the rice, stir well and bring back to the boil.  Cover the pan, turn the heat right down and simmer gently for 12 minutes.  Remove from the heat and leave to stand, tightly covered for 12 minutes (don’t be tempted to peek!).

Wash and dry the pak choi.  Separate the stems from the leaf and chop both.  Heat the oil in a wok or deep saucepan.  When hot, stir fry the prawns for 30 seconds.  Add the stalks and stir fry for 2 minutes, then add the leaf and stir fry for 30 seconds.

Pack in the rice, making sure the prawns are covered.  Add 4-5 tbsp of water down the side of the wok.  Cover and simmer very gently for about 10 -15 minutes.  Season to taste and serve while hot.

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