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Recipes

Truffle Fried Rice Roll

INGREDIENTS

  • 300g Kinmemai Better White™
  • 6 Tiger Prawns
  • 30g Ikura
  • 150g Red onion, chopped
  • 50g Garlic, chopped
  • 3 Eggs, lightly beaten
  • 50g Truffle paste in oil (bottle)
  • 6 pcs Prosciutto Parma Ham, sliced
  • 3g salt
  • 3g Chicken powder (optional)
  • Dash ground white pepper

Green Pea Puree:

  • 200g Frozen green peas
  • 60g White onion, chopped
  • 20g butter
  • 30g Chicken stock
  • 1 tsp sugar

INSTRUCTIONS

  1. Cooked Kinmemai Better White™ with same amount of water and rice, no need to rinse.
  2. Removed prawns shells, head, tail and devein then season with salt and pepper then pan-fry till cooked
    with butter and oil in a fry pan. Set aside.
  3. To fry the rice, add 1 tbsp of cooking oil into a hot frying pan over medium-high heat and sweat the onion and garlic till fragrant.
  4. Add beaten eggs into the pan and continue to fry for 1 minute.
  5. Add cooked rice and mix well.
  6. Add truffle paste and toss well then add seasoning. Set aside to cool.
  7. To prepare the green pea puree, sweat the green peas and onion with butter lightly and season with sugar.
  8. Set aside about 30 pieces of green peas for garnish and blend the rest into a smooth paste with chicken stock.
  9. Place over a bain-marie to keep warm over low heat to prevent peas turning yellowish.
  10. To prepare the Truffle Fried Rice Roll, place two slices of Parma ham on a cling wrapped spread open on a table.
  11. Place enough truffle rice on the ham and roll it up firmly and tighten both ends with a knot using the plastic cling wrap. Repeat the rest.
  12. Keep it chill in the fridge for 1 hour.
  13. Remove the plastic wrapped carefully and fry the Truffle Rice Roll over a medium low heat with oil and butter to brown a little on the ham. Portion into two parts.

TO ASSEMBLE

  1. Place the Rice roll with the rice facing upward.
  2. Put the prawn just beside the roll and top the prawn with ikura.
  3. Add 5 big dots of green pea puree beside the roll and top each dot with a green pea.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

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