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    Aug 03, 2020 4 minutes

    STEAMED RICE WITH PRAWN AND LOTUS LEAF

    What’s the best part of this dish? I would have to say the rice. It absorbs the flavour of the garlic, the prawn juices and the fragrance of the lotus leaf. The perfect simple yet tasty dish! Even simpler if you have chilled leftover rice from the day before.

    Serves 2

    200 g (7 oz/1 cup) jasmine rice100 ml (3 1/2 fl oz) canola oil (or other cooking oil)2 egg whites1/2 teaspoon fine sea salt1/4 teaspoon ground white pepper8 garlic cloves, chopped1 dried lotus leaf4 fresh tiger prawns, peeled and deveined, halved lengthways4 spring (green) onions, white parts thinly sliced into rounds, green2 cm (1 1/2 in) piece ginger, sliced1 tablespoon roughly chopped red shallots1/2 tablespoon roughly chopped coriander root1 tablespoon Shaoxing rice wine1/2 tablespoon caster (superfine) sugar2 1/2 tablespoons light soy sauce1/2 tablespoon oyster sauce

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