Tuesday, 30 October 2012

Nasi Goreng Udang (Prawn Fried Rice)

 A must-try for spice-fiends, this mouth scorching rice never fails to satisfy my hunger for hot food. As usual, the amount of spice depends on the quantity and quality of chillies used for this dish and can be altered to suit your own taste. Beginners should approach with caution!

Fried rice requires firm rice to avoid it turning into mush when fried. The best option is to use cold, leftover white rice. If you are cooking it fresh, best to give it time to cool before using it to make fried rice.

3 cups of cooked rice
2-3 tablespoon of dried chilli paste, the hotter the chilli, the less you will need
1 ½  teaspoon belacan
½ onion, sliced
4 garlic cloves, minced
½ cup of frozen peas
½ cup frozen sweet corn
½ cup diced carrot
200-250 g prawns, shelled and de-veined
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
Soy sauce or salt to season
1 large egg

Sauté the chilli paste in about 2 tablespoon of oil until it becomes lumpy and darker in colour. Next, the onion, belacan, garlic and  prawns are added in and cooked for 2-3 minutes. Pour in the sauces and the vegetables into this frying ingredients, allow it to cook for another  few minutes before stirring in the rice. Turn the heat to medium-high, stir quickly to cover the rice evenly with the sauces and season with salt or soy sauce to taste.

Make a well in the middle of the wok, add a splash of oil and break the egg into it. Wait for a moment to let the egg cook, then stir the rice into it. When the rice is dry (egg is cooked), it is ready to be eaten. Serves 2-3 persons.

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