Ingredients
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Zaytoun FAIRTRADE Palestinian olive oil |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 250 gm |
Traidcraft FAIRTRADE brown basmati rice |
| 400 gm |
fresh or frozen prawns |
| 2 heaped tablespoons |
Traidcraft FAIRTRADE cashew nuts |
| 2 medium to large sticks |
celery |
| 1 medium |
cooking onion |
| 2 |
hens eggs |
| 100 gm |
FAIRTRADE raisins |
| FAIRTRADE |
Sources
Fresh food
Cashew Nuts
Raisins
Rice
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Method
Preparation
Wash the rice and cook in the normal way. Keep warm.
Roast the cashews either in a non-stick pan over medium heat, or in the oven,
Gas Mark 3 for about 20 minutes. The nuts should be golden, but not burnt.
Skin the onion and chop small.
Trim the celery and chop small.
Break the eggs into a bowl and beat with a fork for about a minute.
Defrost the prawns.
Cooking
Reserve a few pinches of onions for garnish.
Heat a little cooking oil and fry the remaining onions and celery for 3 to 5 minutes.
Add the prawns and raisins and continue to cook driving off any excess moisture from the prawns.
Season with salt and pepper, and pour in the beaten eggs.
Continue to cook gently and stir until the eggs are cooked.
Assembly
Arrange the rice on a serving dish and then arrange the eggs and prawns mixture on top.
Garnish with the toasted cashew nuts.
Variations
The New Internationalist Food Book recommends using a few beans, some canned pineapple,
and a little soy sauce as well.
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