“Andrew Gimber’s Thai fried rice at Rae’s on Watego’s in Byron Bay is awesome. Could you ask him for his recipe.”
Ruby Devlin, Coogee, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Method
Main
1.Combine chilli, garlic, coriander root and 1 tsp sea salt in a mortar and, using a pestle, pound to a fine paste.
2.Heat oil in a wok over medium-high heat, add paste and stirfry for 30 seconds or until fragrant and starting to colour. Add prawn, egg and stir to scramble. Add shrimp paste and stir vigorously to incorporate. Add rice and cook, stirring, until warmed through. Add chicken, fried shallots, fruit and beans and season to taste with fish sauce, lime, sugar and salt. Serve in bowls scattered with green onion and coriander and lime wedges to the side.
To poach chicken, combine 1 chopped green onion, 2 coriander sprigs, a small piece of ginger, thinly sliced, and 3 cups of water in a saucepan. Bring to the boil over medium heat, add chicken, reduce heat to low and simmer for 10 minutes. Cool chicken in stock. Fried shallots are available from Asian grocery stores.
Notes