Ingredients
Serves 2-33 tbsp vegetable oil
2-3 large raw prawns, shelled and deveined with heads and tails left intact
250g shelled raw prawns, finely chopped
½ leek, finely chopped
5 kaffir lime leaves, rolled into a bundle and finely shredded
3 cups chopped choy sum or bok choy
25 snow peas
2 tsp kecap manis
1 tsp fish sauce
1 ½ tbsp oyster sauce
2 cups cooked rice
1/3 cup chopped lemon basil (or Thai basil)
Sea salt and freshly ground black pepper
Fried shallots, to serve
2-3 fried large krupuk (crackers – prawn or other flavour)
Spice Paste:
2 red shallots (or ½ onion) roughly chopped
8 garlic cloves
4 long green chillies, seeded and roughly chopped
3 small green chillies, roughly chopped (optional)
Slice of shrimp paste equivalent to 1 teaspoon
Method
Put the spice paste ingredients in a mortar and pound to a smooth paste, or blitz in a blender with a splash of water to get the mixture moving if needed.
Heat a splash of the oil in a wok over medium heat and fry the large prawns on each side until just cooked. Transfer to a tray and cover with foil to keep warm.
Add the remaining oil to the wok and fry the spice paste for about 30 seconds. Add the leek, chopped prawns and lime leaves and toss for about 30 seconds, then add the vegetables and sauces.
Toss until the vegetables are barely cooked. Add the rice and mix thoroughly until heated through. Remove from the heat and stir in the lemon (or Thai) basil. Taste for seasoning, adding salt, pepper and more sauces if desired. Serve topped with fried shallots, the large prawns and krupuk (prawn cracker!)
Bali: The Food of My Island Home by Janet de Neefe, Pan Macmillan, RRP: $59.99