Main Courses

Unagi Don

You Need:

250g Unagi or grilled Japanese eel
1 cup of short grain rice
2 cups of water
1 large onion, sliced thinly
4 eggs
¼ cup of chicken stock
toasted sesame seeds to garnish

To do:

Cook rice in water. In the meantime, cut unagi into bite-sized pieces. Beat eggs with chicken stock. Fry onions in a little oil until soft. Pour over egg mixture and make a scramble. When egg is almost set, add unagi pieces and stir fry for a minute. Remove from frying pan. Fill two lunch boxes with cooked rice and top with unagi and scrambled egg. Granish with a sprinkle of sesame seeds.

Prawn Vermicelli Salad

You Need:

100g bean vermicelli, soaked
150g prawns, shelled
100g French beans, sliced thinly
1 shallot, sliced thinly
2 red chillies, sliced thinly
fresh coriander leaves for garnish
30g dried prawns, soaked and squeezed dry
2 cloves of garlic, sliced thinly
oil for frying
1 ½ tbs lemon juice
½ tsp sugar
3 tbs water
1 tbs light soya sauce
1 tsp chilli powder or to taste

To do:

Fry dried prawns and garlic until crisp. Drain off the oil. In a pot of water, boil fresh prawns and beans until just cooked. Place vermicelli in boiling water until it turns transparent. Drain immediately.

In a bowl, make the dressing by mixing lemon juice, sugar, water, and light soya sauce. Add dried prawns and garlic. Toss the vermicelli, prawns, and beans with the dressing. Separate into two lunch boxes. Garnish with sliced shallot, chilli and coriander leaves. Serve cold.

Main Courses

Unagi Don

You Need:

To do:

Prawn Vermicelli Salad

You Need:

To do:

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