2 eggs
3 cloves garlic
5 Asian shallots
2 red chillies, seeded
1 tsp shrimp paste
1 tsp coriander seeds
½ tsp sugar
200g rump steak, finely sliced
200g raw prawn meat
3 cups (555g) cold, cooked rice
2 tsp kecap manis
1 tbsp soy sauce
4 spring onions, finely chopped
1 cucumber, halved and sliced
1 tomato, sliced
Method:
- Beat the eggs and some salt until foamy. Heat a frying pan and brush with a little oil. Pour about ¼ of the egg into the pan and cook on one side for 1-2 minutes, or until the omelette sets. Flip and cook on the other side for 30 seconds. Remove and repeat with the remaining egg. When the 4 omelettes are cold, roll them up, shred into fine strips and set aside.
- In a food processor, combine the garlic, shallots, chillies, shrimp paste, coriander seeds and sugar and process until a paste forms.
- Heat a wok or large, heavy-based frying pan over high heat, add about 1 tbsp of oil and fry the paste for 1 minute, or until fragrant. Add the steak and prawn meat and stir-fry until they change colour. Remove and set aside.
- Increase the heat and add a little more oil and the cold rice. Stir-fry, breaking up any lumps, until the rice is heated through. Return the meat and prawns to the wok, add the kecap manis, soy sauce and spring onion and stir-fry for another minute.
- Place the rice on a dish and garnish with the omelette, cucumber and tomato.
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