Delight your loved ones with this simple yet flavourful dish by passionate home cook, Clay
- 150g Cooked brown rice
- 10g Diced lap cheong
- 8g Salted fish
- 10g Diced chorizo
- 25g Diced kailan
- A dash White pepper
- 2 tbs Sushi vinegar
- 1 tbs Sake
- A pinch Sugar
- 2 tbs Oilve oil
- 2 pieces Large prawn
- A handful Flower clams
- A dash Salt
- A dash Pepper
- 1 tbs Spanish spicy paprika
- Chopped Italian parsley
– Make a cut on the spine of the prawn and devein.
– Soak and rinse clams to get rid of dirt and sand.
– Marinate all the seafood with salt, pepper and paprika.
– Set aside for half an hour and start to chop the ingredients needed for rice.
– Grill over hot coals for maximum smoky effect if a grill is available. Seafood can be cooked in a pan over high heat.
– Set seafood aside to rest while you cook the rice.
– Cook brown rice as per package instructions and let cool.
– With a little oil and medium low heat, stir-fry lap cheong, salted fish and chorizo for a few minutes until the flavours are released into the oil.
– Turn fire to high to achieve “wok hei”. Add rice and kailan.
– Season with sushi vinegar, sake and pinch of sugar if needed, to balance out the salt.
– Toss and stir till everything is evenly coated.
– Plate the prawns and clams on top of rice.
– Garnish with as much tobiko and ikura as you like.
– Dash of parsley over the dish for colour.
Art Director by day and passionate home cook by night, Clay Kuok’s love affair with food started early, thanks to a family of “incredible home cooks” and the presence of vibrant street food at every corner.
Here, she shares the recipe for a mixed rice dish, inspired by sushi, paella, clay pot and fried rice. It was served at Kilo Under Pressure #6, an initiative by Kilo Orchard to allow home chefs to serve a three to five course dinner for a full restaurant of guests.