Thursday, December 9, 2010

Cheesy Baked Rice With Prawns & Bacon

 I've heard so much about the Hong Kong style Cheese Baked Rice but yet to try it.  Sounds like Western-Asian fusion food, and reminds me of Tuna Mornay too.  So,  I  decided to experiment this one-meal dish - my version of course, since I have no idea how the authentic Cheese Baked Rice would taste like.  


cups rice, cooked rice
10 prawns, shelled and deveined
2 pieces bacon, cut into small pieces
3 cloves garlic, minced 
1/2 onion, chopped
a handful of french beans, cut into 2 cm length 
2 small tomato, cubed
1/4 cup white wine (or chicken stock)
salt & pepper
1 cup grated parmesan and cheddar cheese (or mozzarella)
1/2 cup cream (or milk)
1 tbsp plain flour
2 tbsp butter (approx)

  • Preheat oven to 200 degrees C.
  • Heat oil in a frying pan.  Saute the onion and garlic.  Add in prawns and fry until 3/4 cooked.  Dish out the prawns.
  • Add in bacon and fry until it is browned,  then pour in wine, stir well.   Toss in beans and tomato and cook for about 2 minutes.  Turn off heat.
  • Pour the white sauce and prawns into the pan and season with salt and pepper.  Stir to combine.
  • Fluff up the cooked rice and place in a casserole dish.  Then pour the prawns and bacon mixture over the rice and mix well.  
  • Top the rice with a layer of grated cheese. 
  • Bake for about 10 minutes or until cheese turns golden brown.
  • Serve hot.
White Sauce (or Béchamel):

  • In a small saucepan, melt butter over low heat.  Add in flour and cook, stirring for a minute or until mixture bubbles and begins to come away from the side of the pan.  
  • Gradually whisk in the cream until combined. 
  • Continue cooking until the sauce boils and thickens.  Remove from heat.

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