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1
Start by washing the rice until the water runs clear.
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2
Then bring to a boil with 300ml of water.
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3
Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
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4
All the water should be absorbed and the grains separate.
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5
Meanwhile, trim the spring onions.
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6
Chop the white area and thinly slice the green stalks.
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7
Keep them in separate piles.
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8
Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
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9
Prepare the prawns by removing the shells and de-heading if necessary.
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10
Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
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11
Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
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12
Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
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13
Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
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14
Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
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15
Cook the rice first by heating up a wok until it is very hot.
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16
Swirl 2 1/2 tablespoons of vegetable oil in it.
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17
Add the garlic and white onion and cook briefly.
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18
Stir in the rice, tossing to mix, then add the peas and egg mixture.
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19
Stir vigorously to mix it through the rice.
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20
Add the remaining green spring onion and coriander.
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21
Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
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22
Return to the heat and add the rest of the oil to make a deep puddle.
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23
Cook six prawns at a time in very hot oil for about a minute.
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24
When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
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25
Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.
