Yield: 4 servings
|1||225 gram lon grain rice|
|Sunflower oil for frying|
|6 larges||Shallots; thinly sliced|
|175 grams||Peeled cooked North Atlantic prawns|
|1 tablespoon||Light soy sauce|
|1||5 cm piece cucumber; quartered|
|; lengthways and|
|4||Spring onions; chopped|
|Salt and freshly ground black pepper|
|3 tablespoons||Groundnut oil|
|4 larges||Garlic cloves; roughly chopped|
|2 larges||Shallots; roughly chopped|
|15 grams||Roasted salted peanuts|
|6||Red finger chillies; roughly chopped|
|1 tablespoon||Tomato puree|
|½ teaspoon||Blachan; (shrimp paste)|
|1 tablespoon||Ketchup manis; (sweet soy sauce)|
FOR THE NASI GORENG PASTE
1 For the Nasi Goreng Paste: Put the paste ingredients into a food processor and blend until smooth.
2 Cook the rice in boiling salted water for 15 minutes until just tender.
Drain, rinse well, spread out on a tray and leave until cold.
3 Preheat the grill to high. Trim the tails and fins off the mackerel and season them on both sides with salt and pepper. Lay them on a lightly oiled baking tray or the rack of a grill pan and grill for four minutes on each side.
4 Leave to cool and then flake the flesh into large pieces, discarding the bones. Beat the eggs with some salt and pepper, heat a little oil in a frying pan and make three omelettes, making them as thin as possible.
5 Cook each one until the egg has lightly set on top, flip over and cook a few seconds on the other side. Roll the omelettes up, leave to cool and thinly slice.
6 Pour 1cm/ ½" sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift out with a slotted spoon and drain on kitchen paper.
7 Spoon 2 tbsp oil from frying the shallots into a large wok and heat until smoking hot. Add 2 tbsp Nasi Goreng paste and stir-fry for two minutes.
8 Add the cooked rice and stir-fry over a high heat for two minutes, until heated through. Add the prawns, strips of omelette, shallots and mackerel and stir-fry for another minute.
9 Add the soy sauce, cucumber and most of the spring onions, toss together well and spoon onto a large warmed plate. Sprinkle with the remaining spring onions and serve straight away.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.