King Prawn Nasi Goreng

King Prawn Nasi Goreng recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 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


  • 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


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


  • 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.

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