Nasi Minyak and Sambal Prawns with Arabic Salad

Name: Nasi Minyak and Sambal Prawns with Arabic Salad
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 5
Cuisine: Malay
Ingredients: 500 g Prawn; 1 Yellow Onion; 3 Shallots; 3 Garlic; 1 Lemongrass; 2 cm Ginger; 2 Tbsp Ghee; 2 cups Basmati Rice; 1 Star Anise; 1 Cinnamon Stick; 2 Green Cardamom; 1 Pandan Leaf; 100 ml Evaporated Milk; 1/4 tsp Salt; 1/2 tsp Turmeric Powder; 1 bunch Coriander; 20 Dried Red Chillies; 1 Tbsp Shrimp Paste; 1 Large Onion; 1 Tbsp Sugar; 1 Tbsp Lime; 2 Cucumber; 2 Tomatoes; 1 Red Bell Pepper; 4 Radish; 1 bunch Fresh Parsley; 2 Green Onion; 3 Tbsp Olive Oil; 1 tsp Sea Salt; 1 Lemon

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Level

easy

Cooking

45 min

Preparation

60 min

Ingredients

Servings

Prawn deshelled and deveined	500 g
Yellow Onion	1
Shallots	3
Garlic	3
Lemongrass	1
Ginger	2 cm
Ghee melted	2 tbsp
Basmati Rice	2 cups
Star Anise	1
Cinnamon Stick	1
Green Cardamom	2
Pandan Leaf knotted	1
Evaporated Milk unsweetened	100 ml
Salt	¹⁄₄ tsp
Turmeric Powder	¹⁄₂ tsp
Coriander for garnish	1 bunch
Dried Red Chillies deseed half, cut into 1 inch segments	20
Shrimp Paste	1 tbsp
Large Onion 1/2 thinly sliced and the other 1/2 roughly chopped	1
Sugar	1 tbsp
Lime juice	1 tbsp
Cucumber deseeded and cut into 1 cm cubes	2
Tomatoes deseeded and cut into 1 cm cubes	2
Red Bell Pepper deseeded and cut into 1 cm cubes	1
Radish cut into 1cm cubes	4
Fresh Parsley washed and leaves only	1 bunch
Green Onion green part only	2
Olive Oil	3 tbsp
Sea Salt	1 tsp
Lemon juice	1
Black Pepper	¹⁄₂ tsp

How to cook

Prepare nasi minyak

Turn on rice cooker and select “cook” function. Warm up for 2 minutes.
Add in the melted ghee. After 10 seconds, add in the lemongrass stalk, shallots, onion and ginger.
Saute until soft. Add in the garlic and gently fry.
Stir in the star anise, clove, cardamom pods and cinnamon stick and continue frying until fragrant.
Add in the pandan leaf and stir for 30 seconds before adding in the washed rice.
Add the evaporated milk, water and salt into the pot.
Mix well and once it bubbles, close the lid and cook as per normal white rice function.
Once the rice cooker is done, set it to “keep warm” function.
Open the lid and remove the spices before mixing the turmeric with the water mixture.
Add in the raisins and coriander. Mix thoroughly.
To serve, garnish with crispy shallots, more coriander and roasted cashews.

Prepare sambal prawns

Deseed half the red chillis and cut them into 1-inch segments.
Soak them in a bowl of hot water for 15 minutes to rehydrate.
In a blender, add in the roughly chopped half portion of onion, garlic, shrimp paste and drained chillies.
Blend into a fine paste and set aside.
If the paste is too dry, you can drizzle in water until it forms a paste-like consistency.
Heat up a wok and cook the half portion of sliced onions and saute until soft.
Add in the sambal paste and continue frying for 2 minutes.
Add the water, salt and sugar to the mix and bring it to a simmer.
Reduce heat and cook for 20 minutes until sambal is reduced and thickened.
Add in the prawns, bring the heat back up and cook for about 3 minutes until the prawns are cooked.
Turn off the stove and stir in the lime juice before serving.