- 4
Ingredients
- 1 1/4 c long grain rice
- 3 eggs
- Sunflower oil, to shallow fry
- 6 large shallots, thinly sliced
- 2 170 g smoked ocean trout fillets, skin removed, flesh flaked into chunks
- 500 g peeled green prawns
- 1 T light soy sauce
- 5 cm piece telegraph cucumber, quartered lengthways, sliced
- 4 spring onions, thinly sliced on an angle
- Nasi goreng paste ( makes 1/3 c cup)
- 1/4 c peanut oil
- 4 large garlic cloves, roughly chopped
- 2 large shallots, roughly chopped
- 2 T roasted, salted peanuts
- 2 small red chilies, roughly chopped
- 1 T tomato paste
- 1/2 t shrimp paste
- 1 T kecap manis
Preparation
Step 1
For the paste, blend all the ingredients in a food processor until smooth. Any leftover can be stored in the firdge for up to 2 weeks, covered with a thin layer of oil.
Cook rice in boiling water for 15 minutes until just ender. Drain, rinse well, then spread on a tray and cool completely.
Beat eggs in a bowl with some salt and pepper. Heat 2t oil in a frypan over medium high heat. Pour in a third of the egg, swirling to coat base of pan. Cook for 1 minute until egg in lightly set, then flip and cook for a few secons on the other side. Transfer to a plate, then repeat to make 2 more omelettes. Cool, then roll up and thinly slice into strips.
In the same pan, fry eschalot in 1 cm oil over medium heat for 2-3 minutes until crisp and golden. Drain on paper towel.
Heat 2 T oil in a wok over high heat until smoking. Add T paste and stir fry for 2 minutes until fragrant. Add rice and stir fry for 2 minutes to heat through. Add trout, prawns, omelette and fried schallots and stir for 1 minute. Add soy, cucumber, and spring onion, toss well, then serve.