Nasi Goreng Pattaya with Belacan Prawns
85% asli · Malaysian-Indonesian Fusion
A creative twist on Nasi Goreng Pattaya, featuring plump prawns marinated and stir-fried with belacan (shrimp paste) for an extra layer of umami and a hint of spice, all wrapped in a delicate omelet.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice, cooked and cooled4 cups
- Large prawns, peeled and deveined250g
- Eggs4 large
- Shallots, finely chopped3
- Garlic, minced2 cloves
- Belacan (shrimp paste), toasted1.5 tsp
- Kecap manis (sweet soy sauce)3 tbsp
- Chili paste (sambal oelek)1 tsp
- Lime juice1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Cilantro sprigs, for garnisha few
- Lime wedges, for serving4
Langkah
- 1
Prepare the omelets: Whisk 2 eggs with salt and pepper. Heat 1 tbsp oil in a non-stick pan. Pour in egg mixture, cook until set, slide onto a plate. Repeat with remaining eggs.
- 2
Marinate the prawns: In a bowl, mix toasted belacan, kecap manis, chili paste, lime juice, salt, and pepper. Add the prawns and toss to coat. Let marinate for 10 minutes.
- 3
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add finely chopped shallots and sauté until softened. Add minced garlic and stir-fry for 30 seconds.
- 4
Add the marinated prawns to the wok. Stir-fry quickly until the prawns are cooked through and slightly caramelized.
- 5
Add the cooled cooked rice to the wok. Stir-fry to combine with the prawn mixture.
- 6
Adjust seasoning with salt and pepper if needed. Stir-fry until the rice is heated through and well combined.
- 7
Serve by placing a portion of the belacan prawn fried rice onto each omelet and folding it over. Garnish with cilantro sprigs and serve with lime wedges.
