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

Main Dish

4 servings

Easy

1 hour

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With belacan/shrimp paste as its main ingredient, the robust flavor and reddish tint are derived from fresh prawns and red chilies.

Ingredients

• 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
• 5 garlic
• **blend/ground

Preparation

• 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.

Nava-k

Questions

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