Nasi Goreng with wild prawns | Marine Stewardship Council

Name: 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; pepper

www.msc.org

Meaning literally ‘fried rice’, nasi goreng is a national dish of Indonesia. I have travelled all around Indonesia and I love the way they cook their fish.

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