Prawn Fried Rice with Sambal Shrimp Paste

Serves 4

Time 20 minutes

Ingredients

2 tbsp vegetable oil

300g raw prawns, peeled and deveined

1 onion, peeled and finely diced

2 garlic cloves, peeled and chopped

1 carrot, finely diced

100g frozen peas

500g cooked jasmine rice (preferably cold, day-old)

2 eggs, lightly beaten

Sauces

2 tbsp sambal shrimp paste

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

Finishing

3 tbsp crispy shallots

2 tbsp chilli crunch

2 spring onions, finely sliced

Method

Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the prawns, season lightly and stir-fry for 1–2 minutes until just cooked through. Remove and set aside.

Add the remaining vegetable oil to the wok along with the onion, garlic and carrot. Stir-fry for 2–3 minutes until softened and lightly coloured. Add the peas, then stir in the sambal shrimp paste and cook for 1 minute until fragrant and glossy.

Add the cold jasmine rice, breaking up any lumps. 

Add the light soy sauce, oyster sauce and sesame oil. Toss over high heat for 1–2 minutes until everything is evenly coated and steaming hot. Adjust seasoning with sea salt and pepper if needed.

Push the rice to one side of the wok and pour the beaten eggs into the empty space. Allow them to set slightly, then scramble and fold through the rice. Return the prawns to the wok.

Transfer the fried rice to serving bowls. Finish with a generous sprinkle of crispy shallots, sliced spring onions and a spooned drizzle of chilli crunch for heat and texture.