Nasi Goreng with wild prawns | Marine Stewardship Council

Ingredients

• 150ml / 5 fl oz / ⅔cup white wine vinegar
• 2 tbsp sugar
• ½ cucumber, halved lengthwise, deseeded and sliced
• 300g / 10 oz / 1 1/3 cups long-grain rice
• 6 free range eggs (RSPCA approved)
• 1 shallot, chopped
• 2 garlic cloves, finely chopped
• 1 leek, white part only, finely sliced (reserve some for garnish)
• 1 red chilli (chile), deseeded and finely sliced
• 1 small head of Chinese cabbage, washed and finely shredded
• 1 carrot, finely diced
• 2 spring onions (scallions), trimmed and finely sliced
• 400g / 14 oz medium-sized MSC cerified raw prawns (shrimp), peeled and deveined
• 2 tbsp fish sauce
• 2 tbsp sweet soy sauce
• 2 tbsp soy sauce
• 4 sprigs of coriander (cilantro), leaves roughly chopped
• prawn crackers (shrimp chips)
• sambal oelek (chili sauce or paste)
• groundnut (peanut) oil for frying
• salt and pepper