| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 634 |
| Fat | 19g |
| Saturates | 3g |
| Protein | 24g |
| Carbs | 88g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a food processor, blend the chilli paste, shallots, palm sugar, lemongrass, galangal, tamarind, nutmeg and salt until smooth.
Finely chop the spring onions. Heat 2 tablespoons of the sunflower oil in a large frying pan over a medium heat. Add the spring onions, shrimp paste, garlic paste, then sauté for 1-2 minutes. Add the chilli paste mixture and sauté for 2 minutes, then add the kecap manis, prawns and rice and cook until heated through.
Meanwhile, make the crispy vermicelli eggs by heating the remaining sunflower oil in a small frying pan over a medium heat. Add the vermicelli noodles and fry for 1-2 minutes until golden and crisp. Make four wells in the pan, crack an egg directly into each well, and cook for 3-4 minutes until the edges are crispy and the yolk is still runny. Sprinkle with salt and chilli flakes.
Transfer the fried rice to a serving platter. Top with the crispy vermicelli eggs and scatter over the fresh coriander and more chilli flakes, if desired.
Serve while hot.
