Prep time 25 mins Cooking time 20 mins Serves 4 2 extra large eggs 2 tbsp olive oil 2 chicken breasts, diced 200g prawns, shelled and deveined 3 cups basmati rice, cooked and cooled 1 bunch spring onions, chopped 1 small cucumber, diced 1 tbsp soy sauce, or to taste For the spice paste, blend: 2 tbsp oil 4 garlic cloves, chopped 1 thumb fresh ginger, chopped ½ small onion, shopped 2 tbsp unsweetened peanut butter 1-3 red chillies, deseeded if you wish 1 tsp tomato paste 1 tsp shrimp paste 1 tbsp ketjap manis (sweet Indonesian soy sauce) Beat the eggs, season with salt and pepper and make three paper-thin pancakes. Roll the pancakes up and slice into strips. Set aside. Heat 1 tbsp oil and sauté chicken until golden and cooked. Shred and set aside. Pour the remaining oil in the pan and stir-fry the prawns until pink and cooked, about 5 mins. Add the spice paste and sauté for another 1-2 mins. Add the rice, stir until warmed through and then add the remaining ingredients. Mix well and serve with a garnish of spring onions, soy sauce and lemon juice to taste.