Nasi goreng belacan udang ( shrimp paste and prawn fried rice)

Main Dish
4 servings
40 min
20 min
With belacan/shrimp paste as its main ingredient, the robust flavor and reddish tint are derived from fresh prawns and red chilies.


Number of serving: 4
3 cups cooked rice

10-15 medium size prawns - de-vein and leave the tail on

7-8 Kai lan/Chinese kale

A bunch of kai-lan/Chinese kale (about 100g) - sliced

4 tbsp oil

Salt for taste (use sparingly)

For the chili paste

4-5 red chilies

1/2 inch roasted belacan/shrimp paste

4 shallots



  • Fry chili paste in heated oil till aromatic.

    Add prawns and fry till cooked.

    Add rice and salt.

    Stir to combine all the ingredients.

    Lastly add kai-lan and stir before removing from heat.


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