serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g (2½ cups) white or brown rice, steamed, cooled
- 2 tbsp shrimp paste (see Note)
- 1 tbsp caster sugar
- 60 ml (¼ cup) sunflower oil
- 150 g (1½ cups) dried prawns (see Note)
- 4 eggs, lightly beaten
- 3 small limes, halved
- 8 red bird’s-eye chillies, finely chopped
- 6 Asian red eschalots (see Note), thinly sliced
- 1 Lebanese cucumber, peeled, sliced into strips
- 1 green papaya or green mango (see Note), cut into julienne
- 2 bunches coriander, sprigs picked
- (caramelised pork belly), to serve
At the restaurant, Amy uses Tra Chang shrimp paste, which she says makes a notable difference to the taste of the rice as it has the perfect balance of salt for the recipe.
Instructions
Place rice, shrimp paste and sugar in a large bowl. Using your hands, mix until combined.
Heat 2 tbsp oil in a large wok over low heat. Add prawns and cook for 2 minutes or until light brown and crunchy; be careful not to overcook prawns as they continue to cook once removed from pan and can go hard. Using a slotted spoon, remove from pan and set aside, reserving oil and wok.
Add rice mixture to wok. Increase heat to high and cook, stirring, for 4 minutes or until reheated and fragrant. Set aside.
Wash wok, then place over high heat with remaining 1 tbsp oil. Add eggs, swirl to coat pan and cook for 2 minutes or until just set. Transfer to a chopping board, roll up and slice.
Serve rice with limes, shredded omelette, chillies, eschalots, cucumber, papaya, coriander and caramelised pork.
Note
• Shrimp paste (belachan) is from Asian food shops and selected supermarkets and delis.
• Dried prawns are from Asian food shops. If using packet dried prawns, as opposed to buying by the scoop, soak for 20 minutes to soften the hard centre.
• Green papaya and Asian red eschalots are available from selected greengrocers and Asian food shops.
Photography by Brett Stevens and Katie Kaars.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
