Prawn Bibimbap

I've wanted to try this for ages, mainly because the name sounds funny. Anyway, it's amazing. Apparently you can get a paste called "gochujang" which is used traditionally in place of the red chilli sauce here, I'll definitely track that down for next time but this is great as it is. 

(Serves 4)

For the marinade:

1 tbsp soy sauce

1 tbsp oil (groundnut or, traditionally, sesame)

1 tsp sugar

A fat clove of garlic, crushed

200g prawns

300g rice

For the chilli sauce:
2 red chillies, deseeded and finely chopped
Another fat clove of garlic, crushed
50ml white wine vinegar
2 tbsp sugar
2 tbsp oil

A splash of oil

1 large carrot, sliced into fine ribbons lengthways
200g mushrooms, sliced
50g spinach
4 free-range eggs

Combine the soy sauce, oil, sugar and garlic, and add the prawns (or, if you prefer, shredded meat). Cover and put in the fridge to marinate.

Cook the rice according to packet instructions, tip it into a fine colander and allow to drain, fluffing with a fork to stop it getting too sticky.

Put the chillies and garlic into a small pan with the vinegar and sugar. Bring to the boil, remove from the heat and allow to cool before stirring in the oil. Pour into a small bowl to serve (stir well before serving, as the oil separates from the hot, sweet chilli).

Slosh a little oil into a pan and bring it to a high heat. Soften the carrot slices in the oil for a couple of minutes, then set aside. Saute the mushrooms, then set aside. Tip the rice into the pan and add the prawns, carrots, mushrooms and spinach. Cover for a few minutes to heat back through and allow the rice to start to crisp at the bottom. Stir in the eggs and serve in the pot, with the bowl of chilli sauce.