Serves 3. Cooking time 10min. Prep time 10min.
120g small grey prawns, shells and heads removed. (Cut a slit on the top part of prawn so it opens up when fried)
3 tbsp oil
2 cloves garlic, finely chopped
3 shallots, finely chopped
1 tbsp ready prepared sambal belacan (more if you like it to be more spicy)
3 tbsp fish sauce
4 cups cold cooked rice (overnight rice is better as it doesn't stick and not as soggy as freshly cooked rice)
Some sliced fish cake
1 egg, beaten with some pepper
1 small green mango (optional)
A dash of mixed herbs and curry powder (optional)
Pinch of salt
Dash of pepper
Crispy shallots and coriander leaves
1. Rinse prawns and pat dry then set aside.
2. Heat 2 tbsp of oil in wok over high heat. When hot add garlic and shalllots and fry for 30sec until fragrant. Add prawns, fish cakes, sambal belacan and fish sauce and fry vigorously for 1 min or until prawns are cooked.
3. Remove prawns and fish cake. Fry egg and stir well to break the egg. When half cooked, throw in the prawns, fish cake and rice. Toss well to mix. Fry 1-2 min more or until heated through.
4. Add 1 tbsp of oil if mixture becomes too dry. Add a dash of pepper, mixed herbs and curry powder to taste. Add more fish sauce if desired. Add a pinch of salt to taste.
45. Peel green mango. With sharp knife, cut flesh into thin slices then stack slices and cut across into thin shreds.
6. Sprinkle rice with mango, coriander and shallots. Ready to serve.
Tip: never fry the rice together with all the ingredients at the same time. The food will have a very flat taste. Fry the ingredients individually to bring out each unique flavour to the dish.