Prawn Tomato Rice 大虾番茄饭 [Rice Cooker Recipe]

This hearty Prawn Tomato Rice is cooked using homemade prawn stock together with a whole tomato, added the prawns at the end of cooking making sure the prawns are not overcooked. They all come together nicely with vibrant colour, so flavourful and delicious! 

Ingredients:

Yield 2-3 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

3 tbsp Shallots

1 tbsp Garlic 

4 slices Ginger

7-8 Prawns 

175g Jasmine Rice

225g Prawn Stock

1 Tomato

Black Pepper, add to taste

Sauce:

1 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

1 tbsp Rice Wine

2 tsp Fish Sauce

1 tsp Sugar

1/2 tbsp Sesame Oil

Optional: Ebiko Roe, Fried Shallot Oil & Spring Onion 

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Method:

1. Heat some oil, stir fry shallot, ginger and garlic until fragrant then sear the prawn heads. Add some hot water, and let it boil for 10 minutes. Discard the prawn heads and ginger.

2. Add rice, prawn stock, and tomato into Song Cho Claypot Rice Cooker. Cover with double lids set <CRUST> mode. 

3. When the cooker beep, add in chilled prawns, sauce, and black pepper. Cover with double lids and let it continue to cook (about 6 minutes). When the cooking has completed, add some Ebiko roe, fried shallot oil, and spring onion. Mash the tomato and mix well with rice, serve warm. 

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Enjoy!