Sans Shrimp

Sans Shrimp

I’ve found travelling difficult since the panic attacks restarted at the beginning of 2015.  Nothing like a spot of claustrophobia, in a moving vehicle!  But it’s gradually got better over the past few months and I managed a two hour car journey at the weekend to see some old friends and admire their shiny new townhouse (complete with MAHOOSIVE balcony and scenic view of a canal).  We’ve already arranged to go back next summer (if 2016 manages a proper summer) for a night of fine dining (BBQ), fine wines (vodka) and the irresistible opportunity to fire water bombs at passing canoeists.*

We ate pizza, and a fabulous Chinese takeout (it took 5 attempts at phoning them to get past the “engaged” tone – sign of a good ‘un).  Yummy tofu in satay sauce, vegetable spring rolls, and a vegetarian Singapore fried rice.  Except they got a bit confused and sent us a normal Singapore fried rice instead, so I was exposed to Sudden Shrimp.  After carefully hoicking all the pink bits out, (and being physically restrained from returning them to the canal so they could be FREE! FREE!!!), I enjoyed the rest of the dish so much that I recreated it today.

*We’ve never claimed to be a sensible grown-ups.

Singapore Spicy Rice (Vegetarian!)

  • Fat clove garlic, minced.
  • Two spring onions, chopped finely
  • Precooked white rice.
  • One orange pepper, sliced into thin strips (*julienned*)
  • Chilli powder, turmeric, garam masala
  • Light soy sauce
  • Sesame oil
  • Vegetable oil
  • One egg, beaten
  • Handful frozen peas

(This is of course one of the great user-upper-of-leftovers dishes, so add whatever else you want or have).

Heat some vegetable oil in a wok to a high heat.

Briefly fry the garlic and spring onions.  Don’t allow to brown.

Add the pepper and peas, stir fry for a few minutes.

Add the spices, mix in well and then add the rice.

Meanwhile, add a little vegetable oil a frying pan and make an omelette with the egg.  Place on kitchen towel to drain excess oil, then slice into small pieces.

Stir fry the rice mixture at a high heat for a few minutes, then add the egg, a dash of soy and a dash of sesame oil.  Stir fry for a minute or so longer, then serve, hot.





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