Crayfish Nasi Goreng
Nasi Goreng can be made using chicken or prawns. Here I have used crayfish which we have caught ourselves
Makes enough for: 2 people
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