PRAWN NASI GORENG

Ingredients (makes 01 serving):

For the Spice Paste:

• 1 small shallots (25g), roughly chopped

• 2 medium cloves garlic

• 1 large fresh green chili, stemmed and seeded

• 1⁄2 tsp shrimp paste,

For the Nasi Goreng:

• 50g (raw weight) rice

• 1 tsp olive oil (7g)

• 1 tsp soy sauce

• salt

• Ground white pepper

• 150g (raw weight) prawns

To Serve:

• 1 fried egg, cooked sunny-side up or over easy

• Sliced cucumbers (optional)

• Sliced tomatoes (optional)

• Fried shallots (optional)

Method:

• For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée form. Add remaining shallots, garlic, chili, and shrimp paste (optional), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Or combine all spice paste ingredients in a small food processor and process until they form a paste.
• Heat oil in a large wok or skillet over high heat until shimmer. Add spice paste and the chopped prawns, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen, and the paste turns a few shades darker, for 2 to 3minutes. Reduce heat to medium at any time if
• the paste appears darker too quickly.
• Add cooked rice to the wok and stir to coat with the spice paste. Addsoy sauce. Stir and cook until rice is evenly coloured and mixed. Season with salt and white pepper.
• Serve the rice to a plate and top it with a fried egg.
• Garnish (Optional) with cucumber and tomato slices and sprinkle fried shallots.