International Chef's Day | Sibaya

Ingredients

Egg Fried Rice

• Sushi Rice 100g
• Water 120g
• Egg 1
• Soy Sauce 45ml
• Spring Onion 20g
• Carrots 20g
• Onion 20g
• Broccoli 98g
• Green beans 45g
• Oil 40ml
• Butter 40g
• Garlic 5g
• Ginger 5g
• Lemon 45g

Grilled Prawns

• Prawns 200g
• Oil 10g
• Black pepper 5g
• Salt 5g

Lemon Butter Sauce

• Butter 130ml
• Fresh cream 250ml
• Fresh lemon 130ml
• Parsley 5g

Pea Puree

• Peas 100g

Beetroot Puree

• Beetroot 100g

Method

Egg Fried Rice

1. In a bowl add sushi rice and rinse under cold water until water runs clear instead of cloudy.
2. Pour the rice into a small bowl add a pinch of salt and water cover and simmer on a low heat for 20 mins. Once cooked set aside in a bowl and place a clean damp cloth on top for 10 mins.
3. In a pan heat oil add garlic and ginger crushed, diced the veg and add into the pan and sauté for two mins, add the egg and mix lightly for 1 minute add the steamed rice to the mixture and add soy sauce and spring onion to finish.

Grilled Prawns

1. Clean and devein the prawns, blanch the prawns and set aside, 
2. In a pan sauté lightly with oil and seasoning.

Lemon Butter sauce

1. In a saucepan add the butter and bring to a simmer 
2. Add lemon juice and cream finish off with chopped parsley and seasoning.

Purees

1. Pea Boil frozen peas for 5 minutes drain whilst hot and blend till smooth set aside.

Beetroot

1. Boil the beetroot for 20 mins strain from the water boil and blend till smooth set aside.
2. Plate the rice on the base of the plate add the prawns on top of the rice, add the lemon sauce and finish with beetroot and pea puree and fresh slices of lemon