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Poppy O’Toole’s Pork and Prawn Kappa with Jasmine Rice and Crispy Fried Egg

By M&S Food
Poppy O’Toole’s pork and prawn stir-fry recipe as seen on M&S’s Cooking with the Stars is bold, flavour-packed and speedy. Bringing together savoury pork mince and sweet prawns with punchy chilli, garlic and fragrant…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 2 tbsp vegetable oil
  • 3 garlic cloves, 2 crushed or grated, 1 thinly sliced
  • 3 bird's eye chillies, thinly sliced
  • 250g British outdoor bred pork mince
  • 165g M&S Honduran King Prawns
  • 2 tbsp light soy sauce
  • 4 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp soft brown sugar
  • 25g Thai basil, leaves picked
  • 2 medium eggs
  • 1½ limes, ½ juiced, 1 cut into wedges to serve
  • 2 shallots, diced
  • 150g jasmine rice, cooked, to serve
  • 1 red chilli, thinly sliced, to serve

Method

5 steps

  1. Step 1

    Heat half the vegetable oil in a wok or large pan over a high heat. Add the crushed or grated garlic and 2 of the sliced bird's eye chillies and stir-fry for 30 secs. Add the pork mince and cook for 5-6 mins, breaking it up until golden brown.

  2. Step 2

    Add the prawns and cook for 2 mins. Stir in the soy sauce, 1 tbsp of the fish sauce, the oyster sauce and the sugar, and cook until glossy. Remove from the heat and stir through the Thai basil.

  3. Step 3

    Meanwhile, heat another large pan over a medium-high heat. Add the remaining vegetable oil, crack in the eggs and fry for 3-5 mins, until the edges are brown and lacy and the white is set.

  4. Step 4

    Quickly mix the remaining sliced bird's eye chilli, remaining 3 tbsp fish sauce, lime juice, sliced garlic and diced shallots together.

  5. Step 5

    Serve the rice on plates with the pork and prawn stir-fry and top with the fried egg. Serve the sauce on the side, scatter over the red chilli and serve with a lime wedge.