Prawns Easy Main Asian

Nasi lemak

Name: Nasi lemak
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 1/2 cups (300g) jasmine rice, rinsed well; 1 cup (250ml) coconut milk; 2 tablespoons sunflower oil; 12 green prawns, peeled (tails intact), deveined; 1 bunch water spinach (ong choy) or English spinach, leaves blanched; 2 Lebanese cucumbers, sliced into strips; 3 hard-boiled eggs, quartered; 1/4 cup (35g) roasted peanuts; Coriander sprigs, to garnish; 2 long red chillies, sliced; 2 garlic cloves; 1/4 cup (60ml) sunflower oil; 4 eschalots, thinly sliced; 2 teaspoons brown sugar; 1 teaspoon ground turmeric; 2 tablespoons sambal oelek (chilli paste); 1 tablespoon tomato paste; 2 tablespoons tamarind puree

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by Jill Dupleix

Food writer

Oct 03, 2015

Ditch the takeaway menu - celebrity chef Jill Dupleix shows you how to cook authentic Malaysian street food at home.

1 1/2 cups (300g) jasmine rice, rinsed well
1 cup (250ml) coconut milk
2 tablespoons sunflower oil
12 green prawns, peeled (tails intact), deveined
1 bunch water spinach (ong choy) or English spinach, leaves blanched
2 Lebanese cucumbers, sliced into strips
3 hard-boiled eggs, quartered
1/4 cup (35g) roasted peanuts
Coriander sprigs, to garnish

Fresh sambal

2 long red chillies, sliced
2 garlic cloves
1/4 cup (60ml) sunflower oil
4 eschalots, thinly sliced
2 teaspoons brown sugar
1 teaspoon ground turmeric
2 tablespoons sambal oelek (chilli paste)
1 tablespoon tomato paste
2 tablespoons tamarind puree

Method

1.

Place rice in a saucepan with coconut milk, 1 cup (250ml) water and a pinch of salt. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes until liquid is absorbed, then remove from the heat and rest, covered, for 5 minutes.
2.

For the sambal, pound chillies and garlic to a rough paste in a mortar and pestle. Heat oil in a wok over medium heat and fry eschalots for 5 minutes until soft. Add garlic paste and fry for 2 minutes until fragrant. Add remaining ingredients with 1/2 teaspoon salt and 2 tablespoons water and stir-fry for 5 minutes until thick.
3.

Heat oil in a frypan over medium-high heat. Cook prawns for 4 minutes until pink and serve with rice, spinach, cucumber, eggs, peanuts, coriander and sambal.