Ingredients
Basmati Rice 50 gm
Shrimp Paste 10 gm
Sambal Sauce 2 tsp
Fish Sauce 1 tsp
Oyster Sauce 1 tsp
Chilli Paste 1 tsp
Prawn 40 gm
Egg 1
Cucumber 10 gm
Tomato 10 gm
Prawn Crackers 12 gm
Chicken Satay 40 gm
Preparation
Heat a tablespoon of oil on low-heat in a wok. Add the shrimp paste and cook until it is brown and fragrant. Add prawn, sambal sauce, fish sauce, oyster sauce. Add the chili paste followed by the rice. Turn up the heat. Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok. Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy. Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with chicken satay, fried eggs, prawn crackers.
(Courtesy: Chef Swatantra Gautam, Executive Chef, Azaya Beach Resort, Goa)