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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1 tbsp oil in a large frying pan or wok over a high heat. Add the shallot, garlic, chilli and beans, then fry for 1 minute. Add the prawns and fry for 1 minute more, then add the rice, ketjap manis and soy sauce
Stir fry everything for 3-4 minutes until the rice starts to catch a little and caramelise in places and the prawns are pink and opaque throughout. Divide between 2 warm plates.
Wipe out the pan and return to a high heat with the remaining 1 tbsp oil. Crack in the eggs and fry for 2-3 minutes, basting with the oil to help them cook. Top the rice with the eggs and serve with sliced salad onions and cucumber, plus lime wedges, if liked
Leftovers
Ketjap manis
This sweet and syrupy soy sauce is hugely popular in Indonesian cooking. It makes a good marinade for chicken or pork, and can be used as a dipping sauce too.
Typical values per serving when made using specific products in recipe
Energy | 2,265kJ/ 540kcals |
---|---|
Fat | 22g |
Saturated Fat | 3.2g |
Carbohydrates | 53g |
Sugars | 6.6g |
Fibre | 3.9g |
Protein | 31g |
Salt | 1.8g |
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