- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 10 minutes plus 8 hours soaking
- Effort: easy
For the grits
- 150 g white or yellow quick-cooking grits or polenta
- 200 ml instant ramen broth or dashi
- 2 tbsp light Japanese soy sauce, (usukuchi shoyu)
- 110 g unsalted butter, cut into pieces
For the prawns and bacon
- 225 g smoky bacon, cut into 3cm pieces
- 450 g medium-sized raw prawns, shells and veins removed
- 2 tbsp rapeseed oil or vegetable oil
- 4 eggs, to serve
- 4 spring onions, chopped, to serve
1. For the grits: soak the grits in 200ml of cold water for at least 8 hours or overnight (skip this step if using polenta). Drain.
2. Bring the ramen broth to a simmer in a large saucepan over a medium-high heat then whisk in the soaked, drained grits or polenta. Whisk continuously until the mixture comes to a lively simmer then whisk for a further 5 minutes. Reduce the heat to low.
3. Stir in the soy sauce and season with salt and black pepper. Cook for 10-15 minutes, whisking every now and then as the mixture thickens, until thick and creamy and the grits no longer have a grainy texture.
4. Stir in the butter, cover and keep warm.
5. For the prawns and bacon: heat a frying pan over a medium heat and fry the bacon for about 5 minutes until crisp and golden-brown. Drain the bacon on kitchen towel and pour the excess fat out of the pan.
6. In a bowl, toss the prawns with the rapeseed oil and a pinch of salt. Increase the heat under the pan to high then add the prawns and fry for 2-3 minutes or until pink and juicy. Remove from the heat and keep warm.
7. While the prawns are frying, bring a pan of water to a simmer and gently crack the eggs into the water. Poach for 3-4 minutes, or until cooked to your liking. Remove from the water and drain on kitchen paper.
8. Serve the hot grits with the prawns, bacon and spring onions and top each serving with a poached egg.
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