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- Prawn nasi goreng
Ingredients
- 4 tbsp coconut oil, (Plus 1 tbsp for the paste mix)
- 7 banana shallots, (3 sliced, cut into rings and 4 peeled and roughly chopped for the paste)
- 1 tbsp cornflour
- 3 tbsp fish sauce, (for the paste)
- 2 garlic, (peeled for the paste)
- 1 red chilli, (seeds removed, for the paste)
- 250g packets of ready-cooked long-grain rice
- 4 tbsp Malay taste kicap manis
- 2 tbsp soy sauce
- 1 tsp soft brown sugar or palm sugar
- ½ seasonal greens, (stalk removed and shredded)
- 3 spring onions, (finely chopped)
- 360g raw king prawns
- ½ cucumber, (Seeds removed and sliced)
- 4 vine tomatoes, (sliced)
- 4 free-range eggs
- 1 Bunch chives, (optional topping)
- 1 drizzle chilli sauce, (for the topping if you like it hot)
Method
Step 1
Heat 3 tbsp of coconut oil in a non-stick frying pan to a medium heat. Dust the shallot rings in the cornflour and then fry until golden, remove onto some kitchen paper and set aside. Keep the oil in the frying pan for cooking the eggs later.
Step 2
Next, make the paste by mixing all the ingredients together in a blender.
Step 3
Fry this in a wok or large non-stick frying pan for 2 mins, then add the rice, kicap manis, soy and sugar, stirring continuously for 3 mins on a medium heat. Add in the cabbage and spring onions and cook for a further 2 mins.
Step 4
Move the rice to one half of the pan and put the prawns in the other half. Cook these until they have just turned pink, then incorporate them into the rest of the rice.
Step 5
Serve the nasi goreng into shallow bowls, along with the sliced cucumber and tomatoes.
Step 6
Add 1 tbsp of coconut oil to the frying pan and fry the eggs, top each bowl with an egg, then scatter over the fried shallots, along with any of the additional toppings.
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