King Prawn Nasi GorengMatt Sinclair
- 12 King Prawns, peeled and deveined, cut into bite-sized pieces
- 2 cups cooked Basmati rice, chilled
- 1 cup wombok, shredded
- 1 large carrot, grated
- 3 Tbsp. vegetable oil
- 2 Tbsp. light soy sauce
- 1 Brown onion, chopped
- 3 cloves garlic
- 1 inch piece ginger, sliced
- 2 long red chillies, chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- ¼ cup vegetable oil
- ½ cup coriander leaves
- ¼ cup roasted granulated peanuts
- 2 eggs, fried
- ½ cucumber, halved and thinly sliced
- 2 Tbsp. Kecup Manis
- 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.
- 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.
- 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.
- 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.
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