Thai Jasmine Rice with Shrimp and Thai Basil:

Serves 4-6
3 tablespoons vegetable oil
1 egg, beaten
1 onion, chopped
1 tablespoon chopped garlic
1 tablespoon shrimp paste
4 cups cooked jasmine rice
12 ounces cooked shelled shrimp
1/2 cup thawed frozen peas
oyster sauce, to taste
2 scallions, chopped
15-20 Thai basil leaves, coarsely chopped, plus an extra sprig, to garnish

1. Heat 1 tablespoon of the oil in a wok or frying pan. Add the beaten egg and swirl it around the pan to set like a thin pancake.

2. Cook until golden. Slide it out onto a cutting board. Roll it up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok, add the onion and garlic and fry for 2-3 minutes. Stir in the shrimp paste and mix thoroughly.

4. Add the rice, shrimp and peas and toss together until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Add the scallions and basil leaves. Transfer to a serving dish and serve topped with the strips of egg pancake. Garnish with a sprig of basil.