Prawn Nasi Goreng

Ingredients

• 4 cups cooked rice
• 400g small prawns, cleaned
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 bird’s eye chilli, finely diced
• 2½ tbsp oil
• 3 tbsp kecap manis
• 3 tsp shrimp paste
• 4 eggs
• 1 cucumber, sliced
• 1 tomato, sliced
• 1 spring onion, sliced
• 1 bird’s eye chilli, sliced
• 2 tbsp fried shallots
• 1 lime, quartered

Method

1. Heat 2 tbsp oil in a wok over high heat. Add onion, chilli and garlic then cook for 1-2 minutes until onion becomes translucent.
2. Add prawns with 1 tbsp kecap manis and stir fry for 1 minute until prawns begin to change colour.
3. Pour in 2 tbsp kecap manis and shrimp paste and mix to combine. Add in rice and stir constantly for 2-3 minutes until rice begins to caramelise. Transfer rice to a serving dish.
4. Add ½ tbsp of oil to the wok and crack in 1 egg, cook for 1-2 minutes until white has cooked and the yolk is still runny. Continue until all eggs are cooked.
5. Divide the rice into four bowls. Arrange the cucumber and tomato slices around the rice. Top with spring onion, sliced chilli, and fried shallots, then carefully place the eggs on the rice. Serve with a quartered lime.

Product used in recipe

• ABC - ABC SWEET SOY SAUCE 275ml