fold AWAY
You’ll flip over this Indonesian-style omelette made with prawns, Chinese sausages and ABC Sweet Soy Sauce Kecap Manis.
NASI GORENG OMELETTE SERVES 4
1 dried red chilli 11/ 2 cups (300g) long-grain white rice 2 shallots, roughly chopped 1 long red chilli, seeds removed, chopped 1/ 2 bunch coriander, leaves picked, stems and roots chopped 2 garlic cloves 1/ 3 cup (80ml) ABC Sweet Soy Sauce Kecap Manis, plus extra to serve 1 tbs tomato paste 2 tsp (10g) shrimp paste (belachan)
1/ 3 cup (80ml) sunflower oil 2 lap cheong (Chinese sausages – from
Asian food shops), thinly sliced 400g prawn meat, deveined, chopped 6 spring onions, chopped into 3cm pieces 100g snow peas, trimmed, shredded 1 carrot, peeled, shredded Juice of 1 lemon, plus wedges to serve 4 eggs 1 tsp sesame oil Fried shallots, sliced tomato and cucumber, and ABC Original Chilli Sauce Sambal Asli, to serve
Place dried chilli and 1 cup just-boiled water in a heatproof container and set aside for 5 minutes or until softened.
Place rice and 440ml cold water in a saucepan over medium heat. Bring to boil, cover, reduce heat to low and cook for 12 minutes or until rice is cooked. Fluff with a fork and transfer to a plate to cool slightly.
Meanwhile, drain chilli and place in a blender with shallot, fresh chilli, coriander stem and root, garlic, kecap manis, tomato paste and shrimp paste. Whiz together until a smooth paste forms.
Heat 2 tbs oil in a wok over high heat. Stirring, add sausage and cook for 1 minute. Add prawn and cook for 2-3 minutes, then add spring onion and cook for 1 minute. Add snow pea and carrot, and toss to coat. Add blended paste and cook for 1 minute, scraping bottom of pan. Add rice and stir for 4 minutes or until rice begins to crisp. Add lemon juice, stir and transfer to plate.
Return cleaned wok to high heat with remaining 2 tbs oil. In a bowl, whisk eggs, sesame oil and 1 tbs cold water until frothy. Once pan is smoking, add egg mixture, swirling to form a thin layer. Cook without disturbing for 2-3 minutes.
Place rice on one side of omelette, top with fried shallots and fold over omelette. Serve in wok or transfer to plate. Scatter with coriander leaves and serve with lemon wedges, tomato, cucumber, chilli sauce and extra kecap manis.