TRY IT YOURSELF

Nasi goreng

SERVES 4 PREP 10 mins COOK 20 mins EASY

4 medium-hot, red Dutch chillies, roughly chopped, deseeded if you prefer less heat

1 garlic clove, peeled

1 banana shallot, roughly chopped 1 tbsp toasted belachan (fermented

shrimp paste)

4 tbsp cooking oil

200g dried shrimps, soaked in hot water, drained and pounded to a paste using a pestle and mortar 150g peeled raw prawns, deveined 2 tbsp toasted sesame oil 600g cold cooked jasmine or

long-grain rice

2 eggs, beaten, plus extra eggs

fried, to serve (optional)

1 tsp fish sauce, or to taste

1 Using a pestle and mortar, or a small food processor, pound or blitz the chillies with the garlic and shallot to make a paste, then mix in the toasted belachan.

2 Heat the cooking oil in a wok and fry the dried shrimps until fragrant. Add the chilli-garlic paste and cook for 5 mins, stirring continuously. Tip in the prawns and continue to stir for a few minutes until they are cooked. Transfer the sauce and prawns to a plate and set aside.

3 Heat the sesame oil in the wok on a high heat. Add the cold rice and stir well for 5 mins to break it up. Make a well in the centre of the rice and add the beaten eggs. Leave to cook until the egg forms an omelette. Add the prawn-chilli mix and stir everything together into the rice until thoroughly incorporated. Add 1 tsp salt and the fish sauce to taste, then serve hot in bowls, topped with a fried egg (if you like).

GOOD TO KNOW calcium • folate • iron • gluten free

PER SERVING 555 kcals • fat 21g • saturates 3g •

carbs 47g • sugars 3g • fibre 2g • protein 43g • salt 5.9g