Prawn Nasi Goreng
Recreating this fragrant Indonesian dish at home is easy – don’t be tempted to skip the crispy shallots, they’re yummy!
Serves 4 Total time 30 mins
• 3 tbsp coconut oil
• 3 banana shallots, finely sliced into rings
• 1 tbsp cornflour
• 3x250g packets of ready-cooked long-grain rice
• 4 tbsp Malay Taste Kicap Manis (sweet soy sauce)
• 2 tbsp soy sauce
• 1 tsp soft brown sugar or palm sugar
• 1/2 savoy cabbage, stalk removed and shredded
• 3 spring onions, finely chopped
• 360g raw king prawns
• 1/2 cucumber, seeds removed and sliced
• 4 large vine tomatoes, sliced
• 4 free-range eggs
For the nasi paste mix
• 4 banana shallots, peeled and roughly chopped
• 3 tbsp fish sauce
• 2 garlic cloves, peeled
• 1 red chilli, seeds removed
• 1 tbsp coconut oil
• Bunch of chives, finely chopped
• Chilli sauce, if you like it hot
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 fry until golden, then remove onto kitchen paper and set aside. Keep the oil in the frying pan to cook the eggs with later.
2. Next, make the paste by mixing all the ingredients together in a blender.
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 the cabbage and spring onions and cook for a further 2 mins.
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.
5. Serve the nasi goreng into shallow bowls, along with the sliced cucumber and tomatoes.
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.