Nasi Goreng Cili Padi with Belacan Prawns
85% asli · Malaysian
A flavorful variation of Nasi Goreng Cili Padi where fresh prawns are marinated and stir-fried with belacan (shrimp paste) and chilies, adding a distinct umami depth to the fried rice.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cooked rice (day-old)4 cups
- Prawns, peeled and deveined250g
- Bird's eye chilies8-10
- Garlic3 cloves
- Shallots2
- Belacan (shrimp paste)1.5 tsp
- Eggs2
- Kecap manis (sweet soy sauce)3 tbsp
- Soy sauce1 tbsp
- Spring onions, chopped2
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Acar (pickled vegetables)for serving
Langkah
- 1
Pound or blend bird's eye chilies, garlic, shallots, and belacan into a paste.
- 2
Marinate the prawns with half of the chili-belacan paste, a pinch of salt, and pepper for 10 minutes.
- 3
Heat 2 tbsp of vegetable oil in a wok over medium-high heat. Add the marinated prawns and stir-fry until they turn pink and are cooked through. Remove prawns and set aside.
- 4
Add the remaining 1 tbsp of oil to the wok. Add the rest of the chili-belacan paste and stir-fry until fragrant.
- 5
Push the paste to one side. Pour in beaten eggs and scramble. Mix with the paste.
- 6
Add the cooked rice and stir-fry to combine with the paste and egg mixture.
- 7
Pour in kecap manis and soy sauce. Stir well to coat the rice evenly.
- 8
Return the cooked prawns to the wok. Add chopped spring onions. Stir-fry for another 2-3 minutes until everything is heated through.
- 9
Season with salt and black pepper if needed. Serve hot, garnished with cilantro and a side of acar.
