Nasigoreng with prawns

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Defrost the prawns if necessary. Cook rice in 1⁄2 l boiling salted water according to package instructions. Clean and wash spring onions, cut into fine rings. Clean chilli, cut lengthwise, remove seeds and wash, chop finely. Peel garlic and chop finely. Rinse meat and shrimps, dab dry. Cut meat into small pieces.

2. 2

   Heat 1 tsp. clarified butter in a large frying pan. Brown the meat well all around. Season with salt and pepper and remove. Heat 1 tsp. clarified butter in the frying fat. Fry the prawns for 2-3 minutes. Add chilli and garlic. Season with salt, take out.

3. 3

   Drain the rice. Mix soy sauce, 1 teaspoon sugar and sambal oelek. Whisk 1 tbsp of this with eggs. Heat 1 tsp. clarified butter in a small coated pan (16 cm Ø). Pour in the egg mixture and let it simmer at medium heat. Turn, allow to set for about 1 minute. Remove from the stove.

4. 4

   Heat 2 tablespoons of clarified butter in a large frying pan. Fry the rice over medium heat for 3-4 minutes while turning. Stir in spring onions, meat, prawns and the rest of the soy sauce mixture. Fry for another 1 minute while turning. Season to taste with lime juice.

5. 5

   Wash the coriander and chop the leaves coarsely. Roll up the omelette, cut into slices and serve with the nasigoreng. Sprinkle with coriander.

Nutrition Facts

KCAL
550 kcal

CARBS
56 g

FATS
13 g

PROTEINS
48 g