Prawn Nasi Goreng (with a twist!)

 



This recipe with a twist plays on Sri Lankan style Nasi Goreng by adding dried salted prawns, a whole lot of different veggies, and a simple omelette to top it off.


For this recipe, I use one packet of Knorr Nasi Goreng Mix for 1.5 cups of uncooked basmathi rice.


To begin, cook the rice with a generous piece of pandan leaf and 1 teaspoon of coconut milk powder stirred into the cooking water. Leave aside to cool.


Heat a tablespoon of butter with a teaspoon of coconut oil in a big wok.

Add:

1 big onion, chopped

3 cloves of garlic, chopped

1/2 inch piece of ginger root, chopped

Curry leaves, chopped finely

3 fresh red chillies, chopped

1 cup dry salted prawns, soaked in warm water with the heads removed

1/4 cup koonisso aka dry shrimp

Stir fry these ingredients well until the onions are translucent.


Then add:

1 cup carrots, chopped into sticks

1/2 cup cabbage, finely chopped

1/2 cup green peas

Fry everything for 2 minutes.

Add one cup of thin coconut milk and the Knorr Nasi Goreng mix packet.

Stir and let it reduce until there is very little moisture left (maximum half a cup of liquid at the bottom of the wok.)

Then stir in the cooked rice and mix well.


Meanwhile, beat two eggs with salt and pepper and make a very thin omelette. 

Serve the rice topped with slices of omelette and chopped spring onions.





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