Laksa Prawn Fried Rice

Ingredients :

• 500g of cooked Royal Umbrella Short Grain Rice
• 3 tablespoon of Golden Circle Sunflower Oil
• 4 tablespoon of Laksa Paste
• 200g of Prawns
• 2 Hard Boil Eggs
• 10g of Coconut Milk
• 20g of Dried Shrimps
• 10g Laksa Leaves
• 30g of Shallots
• 1/4 teaspoon of Sea Salt
• 500g Golden Circle Sunflower Oil

Laksa Paste:

• 500g Chilli paste
• 50g Candlenuts
• 60g Shrimp Balacan
• 80g Yellow Ginger
• 50g Blue Ginger
• 50g Lemongrass
• 150g Shallots
• 100g Garlic
• 100g Dried Shrimps
• 100g Sugar
• 400g of Golden Circle Cooking Oil

Cooking Method:

Laksa Paste

1. Grind items A to I individually and place them aside
2. Heat the oil in wok and fry the garlic and shallot till brown using low heat
3. Place the dry shrimp, candlenuts, yellow ginger, blue ginger, balacan, lemongrass and chilli into the wok and consistently stir for 20 minutes
4. Add in the sugar and place the laksa paste aside

(Note: May purchase the ready-made laksa paste from the supermarket)

Laksa Fried Rice

1. Heat the oil in wok and fry both shallot and dried shrimp for 1 min
2. Add in cooked Royal Umbrella short grain rice and stir fry for 2 minutes
3. Place laksa paste and salt into the wok before adding the coconut milk. Fry for 5 minutes before placing it aside
4. Stir fried the prawns with garlic for 2 minutes and place it aside
5. Plate the laksa rice with the prawns and boiled eggs and garnish the rice with the laksa leaves