Crispy Gambas Rice Skillet

Method

1. Pat the prawns dry and cut large ones into 2 or 3 pieces. Halve the cherry tomatoes and break up the cold rice with your hands.

   Add in this stepPeeled prawns (shrimp) 160 gCherry tomatoes 100 gCooked rice (cold, day-old) 400 g

2. Put the olive oil, garlic and chili in a 24 cm skillet and cook over low heat for 3 min until the garlic is pale gold. Scoop out half the garlic chips and keep them for topping.

   Add in this stepOlive oil 45 mlGarlic (cloves, sliced) 5Dried chili (peperoncino) 1

   low heat

3. Add the prawns and cook over medium heat for 2 min until pink, then lift them out onto a plate with a slotted spoon, leaving the oil in the pan.

   medium heat

4. Add the tomatoes and smoked paprika and fry over medium-high heat for 1 min until the tomatoes just soften, then add the rice and salt and stir-fry for 4 min. The rice is ready when every grain is coated in oil and separate.

   Add in this stepSmoked paprika 1 tspSalt ½ tsp

   medium-high heat

5. Press the rice flat with a spatula and put the prawns back on top. Make one hollow per egg with a spoon, crack in the eggs, cover with a lid or foil and leave over medium-low heat for 4 min. It is done when the bottom crackles and the egg whites are set.

   Add in this stepEggs 2

   medium-low heat

6. Scatter over the reserved garlic chips and the parsley and serve with lemon wedges. Scrape up the crust from the bottom and mix it with the runny yolks as you eat.

   Add in this stepParsley (chopped) to tasteLemon ½