Prawn nasi goreng
By OcadoLife
Published on 04 November 2022
Recreating this fragrant
Indonesian dish at home is easy – don’t be tempted to skip the crispy shallots,
they’re yummy!Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tsp of soft brown sugar or palm sugar
- 4 tbsp of 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 of cornflour
- 4 tbsp of malay taste kicap manis
- 2 tbsp of soy sauce
- 0.5 cucumber, (Seeds removed and sliced)
- 3 tbsp of fish sauce, (for the paste)
- 2 garlic, (peeled for the paste)
- 1 red chilli, (seeds removed, for the paste)
- 1 bunch of chives, (optional topping)
- 250 g of packets of ready-cooked long-grain rice
- 3 spring onions, (finely chopped)
- 360 g of raw king prawns
- 4 vine tomatoes, (sliced)
- 0.5 seasonal greens, (stalk removed and shredded)
- 4 free-range eggs
- 1 drizzle of 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.