Popcorn Prawn Nasi Lemak-Inspired Bar
with Coconut Rice, Jammy Eggs & Pickled Carrot
- Crustaceans
- Gluten
- Wheat
- Peanuts
- Soy
- Sulphites
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Create your perfect nasi lemak bowl tonight with popcorn prawns, coconut rice and soft-boiled eggs and all your favourite toppings - like pickled carrot, crushed peanuts and kecap manis. Fresh, customisable and full of flavour!
Ingredients
1 packet
Coconut Milk
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
1
Tomato
1
Cucumber
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Satay Seasoning
(May be present: Soy.)
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy.)
1 sachet
Crispy Shallots
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbs
olive oil
¾ cup
water
¼ tsp
vinegar (rice wine or white wine)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• To a medium saucepan, add coconut milk, the
water and a generous pinch of salt and bring to
the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 15 minutes, then remove the pan from
heat and keep covered until rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, using a vegetable peeler, peel carrot
into ribbons.
• In a medium bowl, combine the vinegar and a good
pinch of sugar and salt.
• Add carrot to pickling liquid. Add enough water to
just cover carrot. Set aside.
Little cooks: Under adult supervision, older kids can
help peel the carrot.
• Boil the kettle. Half-fill a medium saucepan with
boiling water.
• Add the eggs and cook until soft-boiled or to your
liking, 7-8 minutes.
• Using tongs, remove the eggs from saucepan and
cool in cold water.
• Carefully peel the eggs, then halve.
- Meanwhile, slice tomato and cucumber into thin rounds.
- In a shallow bowl, combine satay seasoning and one-step coater.
- Dip prawns into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
TIP: Don’t dry your prawns, the moisture will help the crumb stick.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing gently, until pink and starting to curl up, 3-4 minutes.
- Drain pickled carrot.
- Bring everything to the table.
- Build your own plate with coconut rice, prawn, tomato, cucumber, pickled carrot, crispy shallots, crushed peanuts, kecap manis and eggs.
If you've selected an add on bundle, serve with stir-fried Asian greens with oyster sauce. If you've added an add on modularity, serve with steamed bao buns. Enjoy!
