Method:

1. In a food processor add all Nasi paste ingredients and blitz on high into a paste. Place into an airtight container and refrigerate. Leave ideally overnight. 
2.  In a wok over high heat, add 2 Tbsp. vegetable oil and nasi paste and fry until the oil splits away from the paste and darkens in colour, approximately 5 minutes. Add rice to wok and toss to coat evenly. Transfer to a large bowl and set aside. 
3.  Return wok to a high heat and add remaining 1 Tbsp. vegetable oil. Once oil is smoking, add prawns and toss to seal for approximately 15 seconds. Add wombok and carrot and toss to combine. Add soy sauce and stir-fry until vegetables soften slightly, approximately 1 minute. Add rice back to wok and mix through to combine. Season to taste. 
4.  Lay out onto a large platter and garnish with fried eggs, coriander leaves, sliced cucumber and drizzle of kecup manis. Serve immediately.  

Our friends at Wine Selectors suggest pairing this dish with a Viognier.