Hoisin Shrimp

by Barry Lewis

Prep time
20 mins
Cook time
20 mins


For Hoisin:
300g prawns / shrimp (mine were cooked, but raw is fine)
4tbsp hoisin sauce
1tbsp soy sauce
1tbsp rice wine vinegar
For rice:
200g long grain rice
five spice seasoning to your liking
soy sauce to your liking
2 beaten eggs
100g frozen peas & sweetcorn
chopped spring onions / scallions & sesame seeds to finish off

This was a fantastically great speedy recipe that is so easy to customise – hoisin shrimp (or prawns, but I like the movie Forrest Gump!) with a homemade egg fried rice.

Make the marinade first up by combining together the hoisin sauce with the soy sauce and rice wine vinegar, feel free to tweak this, I found the soy sauce just gives it a little more edge and took the richness out of the hoisin. Leave this is a bowl to one side…. now, thinking about it, if you want to really get some good flavour in there whack the shrimp (or chicken etc) in the bowl with the marinade and refrigerate overnight, but if you are in a relative hurry like I was, this will still be a great quick fix.

Cook your rice to package instructions, adding the sweetcorn and peas for the last 2 minutes. Drain this off and plonk in a frying pan, fry off with a little soy sauce and five spice seasoning (again tweak to your liking) then pour in the beaten egg and mix through. I wanted to egg flavour throughout so mixed pretty instantly but if you want chunky egg bits scramble it fully in one corner first of all before warming through. Get your rice out the pan and fluff up ready to serve with the hoisin shrimp.

Speaking of the hoisin shrimp chuck the shrimp (on the barbie?!) no, ignore my inner Australian coming out, chuck the shrimp in a pan and warm through, if they are pink already (ready to eat) you just need to warm them through, if they are raw, cook until pink – a few minutes, and then add in the marinade. Bubble the marinade on a low until it starts to thicken, stir every so often, to coat well. Once thickened and slightly darkened (not burnt!!) serve up the hoisin shrimp on top of a good pile of the egg fried rice and then finally sprinkle on some sesame seeds (which you can toast if you like) and some chopped spring onions – super stonkingly gorgeous speedy mid-week dinner you will love.

As I say mix it up with different meats and fish or even completely vegetarian, make it your own and enjoy!!