RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 3 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil
• 12 Coles raw King Prawns, peeled and deveined, cut into bite-sized pieces
• 2 Tbsp. Lee Kum Kee Salt Reduced Soy Sauce
• 2 Tbsp ketcap manis
• 2 cups cooked basmati rice, chilled
• 1 cup wombok, shredded
• 1 large carrot, grated

NASI PASTE:

• 1 brown onion, chopped
• 3 cloves garlic
• 1 inch piece ginger, sliced
• 2 long red chillies, chopped
• 1 tsp. ground cumin
• 1 tsp. ground turmeric

GARNISH:

• ½ cup coriander leaves
• ¼ cup roasted granulated peanuts
• 2 eggs, fried
• ½ cucumber, halved and thinly sliced

METHOD:

• In a food processor add all Nasi paste ingredients and blitz on high into a paste.
• In a wok over high heat, add 2 Tbsp. vegetable oil and nasi paste and fry until the oil splits away from the paste and darkens in colour, approximately 5 minutes. Add prawns to wok, fry for one minute and add rice. Toss to coat evenly.
• Add wombok and carrot and toss to combine. Add soy sauce and ketcap manis, toss to coat.
• Lay out onto large platter and garnish with fried eggs, coriander leaves, sliced cucumber. Serve immediately.