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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Fujian-style scallop and spanner crab fried rice


"This is a classic dish that has it all," says Liong. "There's heat and depth from the XO sauce, a comforting, rich scallop and spanner crab sauce and egg fried rice, a winter classic, often poorly executed." Start this recipe at least half a day ahead to dry the rice.

You'll need

250 gm jasmine rice, rinsed and drained at least 3 times to remove excess starch 80 ml (1/3 cup) vegetable oil 2 eggs whisked with 1 egg yolk 1 tsp caster sugar 1 tsp chicken stock powder, such as Knorr (see note) ½ tsp ground white pepper 1 tbsp XO sauce 2 spring onions, thinly sliced   Fujian seafood sauce 350 ml chicken stock 70 ml white soy sauce (see note) 2 tsp caster sugar 1 tsp ginger oil, or ¼ tsp finely grated ginger 1 tsp sesame oil eggwhites (50gm) 80 gm spanner crab meat 80 gm scallops, cut into small pieces 30 gm tapioca starch, dissolved in 50ml cold water

Method

  • 01
  • Place rice and 480ml water in a saucepan with a tight-fitting lid and bring to the boil over medium-high heat, stirring once, then cover and cook over very low heat for 12 minutes. Turn off heat, don’t uncover and leave on residual heat for 20 minutes to finish cooking. Loosen with a fork or spoon, spread out evenly on a tray and fan occasionally to speed cooling, then refrigerate uncovered to dry completely (3-4 hours).
  • 02
  • For Fujian seafood sauce, place stock in a saucepan, bring to the boil, then add white soy sauce, sugar, oils and ¼ tsp salt. Bring back to the boil and whisk in eggwhites to scramble (30-40 seconds), then add seafood and simmer until just cooked (1-2 minutes). Add tapioca starch and stir until sauce thickly coats the back of a spoon (1-2 minutes). Keep warm.
  • 03
  • Heat oil in a wok over high heat until smoking. Add eggs and stir to scramble (1 minute), then add rice and stir-fry, breaking it up as you go, until hot (2-3 minutes). Add sugar, chicken stock powder and pepper, and stir to coat rice. Add XO sauce and spring onions, season to taste, transfer to a serving bowl, pour over Fujian sauce and serve.

Note Knorr chicken stock powder is available at Asian supermarkets. White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A white Burgundy, such as a 2011 Domaine Louis Moreau Les Clos Grand Crus Chablis, or other rich chardonnay.

Featured in

Aug 2015

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