King Prawn Nasi Goreng

Matt Sinclair

Ingredients:

Serves: 4

  • 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

Nasi Paste:

  • 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

Garnish:

  • ½ cup coriander leaves
  • ¼ cup roasted granulated peanuts
  • 2 eggs, fried
  • ½ cucumber, halved and thinly sliced
  • 2 Tbsp. Kecup Manis

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.

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