Crayfish Nasi Goreng | Made With Jasmine Rice

~ Tandy
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Head straight on to the recipe for Crayfish Nasi Goreng ♥

Nasi goreng can be translated to fried rice and here I have prepared the dish with crayfish. But you can use prawns if these are easier (or cheaper) to find. Dave and I are going to the Netherlands this year where I am sure we will be able to try a version of this dish given how popular Indonesian food is in the country.

Crayfish Nasi Goreng
Crayfish Nasi Goreng

My mind really boggles at people in parking lots. A friend of mine parked mid level in a multi story car park, at the furthest end from the entrance. She ensured that there were no cars near her so that she could get her baby in and out of the car with ease. When she returned there were no cars close to her and so she took her time unpacking her trolley and getting the baby into the car. Lo and behold someone drove up, told her to move her trolley from the parking space next to her car, so that she could park in that exact spot, ignoring all the other free spaces that would not have affected my friend. This story has stuck in my mind for over 15 years and I was reminded of it on Monday. I was unpacking my trolley into my boot and someone chose to ignore the parking opposite my car, instead driving into the free space next to my vehicle. They then took their time getting out of the car, leaving me to wait patiently for them to walk off. And instead of walking to the front of the car and onto the paved walkway, they walked towards the rear, delaying my ability to leave even further. At times in your kitchen you need a few delays. Like when steaming rice, you have to delay opening the lid until the rice is cooked. And when you lift the lid from a pot of jasmine rice you will be rewarded with a lovely floral scent. This is the rice I used to make my crayfish nasi goreng.

Print Recipe
4.60 from 5 votes

Crayfish Nasi Goreng

Nasi Goreng can be made using chicken or prawns. Here I have used crayfish which we have caught ourselves
Recipe Category: Shellfish
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 90 g jasmine rice
  • 250 mls water
  • 1 small pinch of salt
  • 30 mls canola oil
  • 1 small red onion, peeled and thinly sliced
  • 1 egg, lightly beaten
  • 45 mls coconut oil
  • 1 onion, peeled and finely chopped
  • 0.625 mls ground coriander
  • 1 red chilli, seeded and finely sliced
  • 1 cm fresh root ginger, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 10 g honey
  • 2 large crayfish tails, out of the shell
  • Salt to season
  • 15 mls oyster sauce
  • 15 mls soy sauce
  • Cucumber ribbons for garnishing

Method

  • Place the rice, water and pinch of salt into a small lidded sauce pan
  • Place onto a high temperature and bring to the boil, uncovered
  • Turn off the heat, place the lid on the pan, and leave to steam until cooked
  • Place the canola oil into a large frying pan
  • Add the red onion and cook until crispy
  • Remove with a slotted spoon and set aside to drain on a piece of kitchen paper
  • Add the egg to the pan and cook for 30 seconds, stirring the entire time
  • Set aside in a bowl
  • Add 30mls coconut oil and heat
  • Add the onion and sauté until soft
  • Add the coriander, chilli, ginger, garlic and honey
  • Sauté until you can smell the spices
  • Add the crayfish and cook until just done
  • Season to taste
  • Remove all of the ingredients from the pan
  • Place 15mls coconut oil into the pan
  • Add the rice, oyster sauce and soy sauce
  • Stir to combine and heat through
  • Add the egg and the crafish back into the pan
  • Heat through and serve straight away
  • Garnish with the red onion and cucumber

Click on the links for conversions and notes.

What I blogged May 5:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

39 thoughts on “Crayfish Nasi Goreng | Made With Jasmine Rice”

  1. I think I love those cucumber ribbons the most, they are so elegant on your plate Tandy! Anyhow, I confess, crayfish isn’t something I have eaten before and you are definitely pushing me out of my comfort zone ~ which is probably a very good thing!!

    Reply

  4. Certainly a novel use of crayfish. I have sent this recipe on to my friend who runs a company called ‘Hand Sourced’, A couple of time a year she stocks Red Claw (a type of crayfish). I have suggested that the next time she has them in stock, she directs people to this recipe as an example of how they can be used.

    Reply

  6. That must be maddening. We once sat down in an empty, rather large cafe in Paris and a man sat down and lit up a cigarette next to us just as our food arrived. There are so many thoughtless people around.

    Reply

  8. Haha. Parking lots drive me mad as well. As do people who parallel park, but leave so much space in between cars that someone else can’t park in the space. People are so perplexing sometimes!

    Reply

  9. People are so bizarre. That’s what I’ve learned in my few years on this planet. Glad you are so wonderful though and so happy that you shared this beautiful recipe! I love it!

    Reply

  10. Oh my goodness – some people are just so thoughtless! Love the ingredients you have used in this dish though Tandy, as always!

    Reply

  15. This looks amazing! As usual Tandy. Agree, people can be really inconsiderate and that’s unfortunate! All we can control is our own reactions 🙂

    Reply

  16. I have only ever had crayfish in the traditional way of boiled or BBQ’ed with mayo in the tail so this is definitely something different! I like finding alternatively to the traditional. This looks very tasty.

    Reply

  19. A lovely healthy meal! Those encrusted crayfish and cucumber ribbons look so very tempting.

    Reply
  20. Pingback: I Owe You One, Sophie Kinsella - Lavender and Lime

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