King Prawn Nasi Goreng

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Serves 4

Matt Sinclair delivers another delicious recipe fit for one or for the family

Recipe

Serves 4

Ingredients

Ingredients

• 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.

Equipment

• 35cm Non-Stick Wok — eBay — Amazon

Wine

• Madame V Viognier 2019 — Buy
• Viognier 2021 — Buy