Make this Nasi (rice) Goreng (fried) with prawns or leave them out for a vegetarian version. This
recipe has loads of flavour with my Indonesian Curry blend (8 spices plus galangal, curry &
Indonesian salam leaves), shrimp paste and the ubiquitous kecap manis.
200g peeled green prawns,
2 tsp butter or margarine
2 tbsp peanut oil
5 cups cooked Basmati rice*
2 tbsp finely chopped Asian shallots or onion
1 tsp shrimp paste (belachan/terasi)
2 cloves garlic, crushed
2 bird’s eye chillies, finely chopped, optional
2 tsp Spice Fusion Indonesian Curry blend
2 tsp paprika
2 tbsp kecap manis (sweet soy)
1 red capsicum, cut into thin strips
1 tsp white pepper and salt to taste
1-2 spring onions, finely sliced
2 fried eggs
Melt the butter and oil in a wok or frying pan, add the shallots or onion, garlic, chillies, Indonesian Curry blend,
shrimp paste and paprika, and stir-fry until onion has softened and the spices are fragrant.
Stir in the rice and kecap manis and mix well.
Stir in the capsicum and prawns and continue cooking for 3-4 minutes or until the prawns are cooked.
Season with salt and pepper.
Garnish with spring onion, coriander and fried eggs.
* Cook rice then spread it out onto a baking sheet or plate and refrigerate for at least 3 hours.