Roast Spatchcock, Sweetcorn and Honey Cumin Glaze - Chef Recipe by Emile Avramides
Tender, juicy spatchcock – spiced with Middle Eastern ras el hanout – roasted and then basted with a...
2 Tbs canola oil
10 large prawns, peeled, de -veined and cut in half lengthwise
1 garlic clove, minced
1 1/4 cups shredded green cabbage
1/4 cups shredded carrot
1 cup shredded chicken, cooked
3 cups cooked basmati rice, cold
2 Tbs kecap manis (Indonesian soy sauce, usually available at Asian grocery stores)
1/2 tsp sesame oil
1 Tbs chilli sauce (or less, to taste)
1 egg (or more if preferred)
Shallots to garnish.
In a wok over high heat, combine prawns, garlic, carrot and cabbage, frying for a few minutes.
Add chicken and cook for a further 2 minutes until prawns are cooked through.
Add rice and stir all together, making sure clumps of rice are all removed. Stir in kecap manis, sesame oil and chilli sauce. Place into a bowl.
In a wok, crack the egg and lightly fry for a few minutes on both sides. Place on top of rice and serve.