Nasi Goreng Spesial with Prawns and Crispy Shallots

Method

1. Slice the topping shallots evenly 2 mm thin and pat them dry. Toast the shrimp paste in a dry pan for 30 seconds until fragrant, then grind it finely with the paste shallots, garlic and chili in a mortar or blender. Devein the prawns and break the cold rice into separate grains with your hands.

   Add in this stepShrimp paste (terasi) ½ tspShallots (for the paste) 3Garlic cloves 3Red chili 1¼

2. Pour all the oil into a 14 cm small saucepan, add the sliced shallots and fry over medium-low heat for 7 min, stirring. As soon as they turn light golden, lift them onto kitchen paper and spread them out. They keep darkening after you take them out, so do not wait for brown. Keep the shallot oil.

   Add in this stepCooking oil 5 tbspShallots (for crispy topping) 2

   medium-low heat

3. Heat 2 tbsp of the shallot oil in a 28 cm wok and fry the spice paste over medium heat for 3 min. When it turns deep red and oil seeps out around the edges, the raw smell has cooked off.

   medium heat

4. Add the chicken and prawns and stir-fry over medium-high heat for 3 min. Once the chicken is white all the way through and the prawns are pink and curled, lift out just the prawns onto a plate. Left in the wok they turn rubbery.

   Add in this stepChicken thigh (1 cm pieces) 100 gMedium prawns (peeled) 6

   medium-high heat

5. Add the rice, kecap manis, soy sauce and white pepper and stir-fry over high heat in 1 batch(es), 4 min in total. For two batches, take out half the chicken mixture first and fry each half with half the rice and seasoning. Spread the rice against the wok, press for 10 seconds, then toss; repeat until it crackles and smells smoky. Return the prawns for the last 30 seconds.

   Add in this stepCold cooked jasmine rice (from the day before) 400 gKecap manis (sweet soy sauce) 1½ tbspLight soy sauce 1 tspWhite pepper 1 pinch

   high heat

6. In another pan, heat a generous amount of the remaining shallot oil and fry the eggs over medium-high heat, 2 at a time in 1 batch(es), 2 min in total. Spoon the hot oil over the whites so the edges go crisp and lacy while the yolks stay runny.

   Add in this stepEggs 2

   medium-high heat

7. Pack the rice firmly into a bowl and turn it out onto a plate. Top with the fried egg, crispy shallots and sliced chili, and serve with cucumber, tomato, lime wedges and prawn crackers. Squeeze the lime over as you eat.

   Add in this stepRed chili ¼Cucumber ½Tomato 1Lime ½Prawn crackers (krupuk) to taste