Chef Lara Lee's Prawn Nasi Goreng

20 minsPrep Time
20 minsCook Time

40 minsTotal Time

ingredients

  • 16-20 prawns, peeled and deveined
  • 2 garlic cloves, peeled and thinly sliced
  • 3-inch piece galangal or ginger (about 1¼ ounce), peeled and woody stem removed, finely chopped
  • 1 shallot or 2 Thai shallots, peeled and thinly sliced
  • Handful of green beans (about 3.5 ounces), chopped into small chunks
  • 2 scallions, chopped into large chunks
  • ¼ teaspoon ground turmeric
  • 1/2 cup raw jasmine or basmati rice, cooked and cooled (1¼ cup cooked weight)
  • 2 tablespoons kecap manis (or substitute with 2 tbsp dark soy mixed with 2 tbsp light soy)
  • 1½ teaspoon fish sauce
  • 2 teaspoon light soy sauce
  • Sea salt and white pepper, to taste
  • Coconut oil or sunflower oil, for frying

To serve

  • 2 duck or chicken eggs
  • 1 tablespoon fried shallots (store-bought or freshly made)
  • ½ long red chilli, thinly sliced
  • Kerupuk or prawn crackers

prep

Season the prawns with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry until the prawns turn opaque with pink accents, have curled slightly and are just cooked through, about 3-4 minutes. Remove and set aside.  

  • Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
  • Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the prawns to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
  • Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
  • Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chilli and fried eggs on top. Serve with crackers.  

"I’ve been eating fried rice for as long as I can recall and it’s a dish of which I never tire. This version of nasi goreng is my absolute favourite. The galangal and white pepper give it a good amount of heat, which is balanced by the sweetness of the kecap manis and the saltiness of the soy and fish sauce. The fried duck egg with a runny yolk on top is sheer luxury. With the added crunch of green beans, fried shallots and kerupuk or prawn crackers, this dish hits all the right spots and is my favourite choice for a Friday night in. Indonesians eat nasi goreng with a fork and a spoon! Spoon goes in the right hand." - Lara Lee