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Number of serving: 6
Preparing time: 20 minutes
Cooking time: 20 minutes
Ingredient A:
500 g (1 lb) raw prawns 2 teaspoons oil, Peel and devein the
prawns; chop the meat.
2 big eggs
2 onions
2 cloves garlic
3 tablespoons oil
1 teaspoon shrimp paste
125 g (4 oz) rump steak, thinly sliced
1 cooked chicken breast, thinly sliced
1 1/2 cups (300 g / 9 2/3 oz) long-grain rice, cooked and cooled
6 sliced cucumber, to garnish
Ingredient B:
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon sambal oelek
1 tablespoon tomato paste (tomato puree, low salt high concentrated)
6 scallion, thinly chopped
Method:
Heat 1 tablespoon oil in a wok or pan. Lightly beat the eggs
together with salt and pepper. Put in the eggs to the pan and cook over
high heat, pulling the cooked edges of the egg towards the centre. When
set, transfer the cooked egg to a plate, when cold engouh, cut into
fine strips, set aside. Mix onion and garlic, thinly chopped, can use
food processor. Heat the balance oil in the pan over medium heat; put
in the onion mixture, stir repeatedly until it has reduced in volume
and become translucent. Put in the shrimp paste and cook another 1
minute. Put in the prawns and steak and cook for 3 minutes over high
heat. Put in the cooked chicken and rice and sauté until heated.
Combine Ingredient B and put in to the rice mixture. Mix well. Move the
rice to a plate garnish with the egg strips and cucumber. Ready to
serve.
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