Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

2 cups Jas­mine rice 2 tsp Bela­can shrimp paste (opt.) 4 es­chalots, finely diced 5 cloves gar­lic, minced 1 small red chilli, seeded and diced ¼ cup veg­etable oil 2 Tbsp ke­cap ma­nis 1 tsp caster sugar 1 bunch co­rian­der leaves, chopped 4 eggs sliced green shal­lots, shred­ded let­tuce, diced toma­toes and roasted peanuts, to serve


1 Pre­heat oven to 180°C. Rinse the rice thor­oughly un­der run­ning wa­ter. Com­bine the rice in a medium saucepan with 3 cups cold wa­ter. Set over a high heat and bring to a boil. Once craters ap­pear, turn the heat to low, fit the lid and cook for 3 min­utes, Turn the heat off, stand for 15 min­utes, then fluff with a fork. 2 If us­ing, wrap the shrimp paste in a piece of foil and bake for 10 min­utes, un­til aro­matic. Trans­fer to a mor­tar with the es­chalots, gar­lic and chilli, then pound un­til smooth. 3 Heat 2 Tbsp oil in a wok over a high heat and cook the flavour paste for 2 min­utes, un­til aro­matic, then add the rice and re­main­ing oil and con­tinue cook­ing. When the rice be­gins to stick, add the ke­cap ma­nis, sugar and co­rian­der. Re­move from the heat.

4 Fry the eggs in a pan, to sun­ny­side up, then serve the rice topped with the egg, and with shal­lots, let­tuce, toma­toes and peanuts along­side.

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