Speedy Chilli King Prawn Nasi Goreng
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veg, then add our new, sustainably-sourced king prawns. Ready in only 20 mins? You're a kitchen wizard.
Cooking Instructions
Before you start
- Pull out a grater, a peeler, a measuring jug & a large frying pan
1
Prep time
- Coarsely grate the carrot (peel optional). Dice the pepper into 1cm chunks. Halve the lime
2
Fry the prawns
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the prawns and and fry for 3 mins. Season with salt and pepper. Then add half the chilli paste and a squeeze of lime juice
- Cook for 1 min more, until the prawns are cooked through, then remove from the pan and set aside
3
Cook the veg
- Rinse the frying pan and return to medium-high heat with 1 tsp oil. Once hot, add the pepper, carrot and mangetout. Cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste, lemongrass puree and the remaining chilli paste. Cook for 1 min more
4
Build the nasi goreng
- Stir the rice and 50ml water (25ml for 1 person) into the veg pan, breaking the rice up with a spoon. Add the tamari and honey and mix to combine
- Push the fried rice to one side of the pan, then crack in the egg. Break up the yolk with a wooden spoon, then leave to cook for 1-2 mins, until firm
- Once cooked, break up the egg and mix into the rice. Season with salt and pepper. Mix the egg fried rice into the vegetable mix
5
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the nasi goreng between bowls, topped with the chilli-dressed prawns. Garnish with the remaining lime, cut into wedges