Ingredients
The following ingredients have 2 Servings
- 2-4 green birdseye chillies, finely chopped
- 4 cloves garlic, coarsely chopped
- 2 coriander roots, scraped
- 2 tbsp vegetable oil
- 6 large green king prawns, peeled, tails and intestinal tracts removed, thickly sliced
- 2 eggs, lightly whisked
- 1 tsp shrimp paste, diluted in 2 tbsp water
- 2 cups boiled jasmine rice, cold (½ cup uncooked)
- 1 poached chicken breast, shredded (see note)
- 40 gm fried shallots (see note) (½ cup)
- 90 gm diced pineapple (about ½ cup)
- 8 longans, peeled, halved and seeds removed
- 4 snake beans, thinly sliced
- 4 tbsp each fish sauce and lime juice
- To taste: white sugar
- 2 green onions, thinly sliced diagonally
- To serve: coriander leaves and lime wedges
Instruction
- Combine chilli, garlic, coriander root and 1 tsp sea salt in a mortar and, using a pestle, pound to a fine paste.
- Heat oil in a wok over medium-high heat, add paste and stirfry for 30 seconds or until fragrant and starting to colour. Add prawn, egg and stir to scramble. Add shrimp paste and stir vigorously to incorporate. Add rice and cook, stirring, until warmed through. Add chicken, fried shallots, fruit and beans and season to taste with fish sauce, lime, sugar and salt. Serve in bowls scattered with green onion and coriander and lime wedges to the side.
