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Salted Egg Fried Rice with Prawn Tempura

Recipes Details

Preparation Time:

15-20 mins

Cooking Time:

20-30 mins

Servings:

3-4

Ingredients

  • 12g salt
  • 120g butter
  • 8g white pepper
  • 8g salted egg powder
  • 520ml cooking oil
  • 800g (approx. 4 cups) cooked white rice
  • 20g sliced garlic
  • 20g chopped garlic
  • 2 chilli padi
  • 5g curry leaf
  • 500g scallop
  • 6 eggs
  • 60g tempura flour
  • 12 tiger prawn (de-shell except for for the tail)
  • 5g ebiko

Kitchen Appliances:

  • Rinnai RB-982G Hyper Burner Built-in Gas Hob

Method

  1. Deep fry sliced garlic with 20ml of cooking oil until golden brown. Set aside for garnishing.
  2. In a wok, melt butter and stir fry chopped garlic, chilli padi and curry leaf until fragrance.
  3. Add in scallops and 4 eggs. Gently scramble up the eggs.
  4. Mix in the salted egg powder and cook until creamy.
  5. Then add in cooked white rice. Fry evenly to combine well.
  6. Season with salt and white pepper. Set aside.
  7. Slice the prawns in the middle and lightly pat to flatten out.
  8. Mix tempura flour with 2 eggs and a pinch of salt until well combined.
  9. Heat 500ml cooking oil in a wok to about 170°C.
  10. Dip the prawn in the tempura batter, shaking off any excess batter.
  11. Then deep fry in the oil until golden brown. Repeat until all prawns are deep-fried.
    Note: Don’t over-crowd them in the oil, fry in batches if needed.
  12. Serve fried rice with prawn tempura and slice lettuce, top with fried garlic and ebiko.
  13. Enjoy!