MUSSAMAN PRAWN FRITTERS WITH NASI GORENG

Serves

4

Ingredients

• 2 cups uncooked jasmine rice

• 50g packet Trident Mussaman Curry Paste

• 500g green prawn cutlets

• 150g packet Trident Tempura Batter Mix

• 1 teaspoon salt

• Canola oil, for deep-frying

• ¾ cup olive oil

• 1 small brown onion, chopped finely

• 4 cloves garlic, minced

• 1 medium head of broccoli, cut into small florets

• 1 red capsicum, cut into 1 cm squares

• 410g can Trident Baby Cut Corn

• ½ teaspoon ground white pepper

• Fried shallots, for garnish (this can be purchased in Asian grocery stores)

• 150ml tub Trident Sweet Chilli with Lime Dipping Sauce, to serve

Sauces

• 2 tablespoons kecap manis

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 1 tablespoon soy sauce

• 1 tablespoon tomato sauce

Instructions:

• Place rice and water in a large saucepan. Bring to the boil, cover and simmer for 20 minutes or until rice is tender. Alternately cook in a rice cooker according to manufacturer's directions. Spread mixture onto a flat tray to cool for 2 hours. Hint: Leftover rice that has been refrigerated is perfect for this.

• Mix the Trident Mussaman Curry Paste with 1 tablespoon of water. Use half of this mixture to coat the prawn cutlets.

• Make up the Trident Tempura Batter Mix according to the packet instructions. Add the salt and dip the prawns into this mixture. Deep-fry the prawn cutlets in oil and drain well. Set aside.

• Heat a large wok over high heat. Add a little of the olive oil and stir-fry the onion until soft. Add the garlic then the broccoli and stir-fry for 2 minutes. Add the capsicum and Trident Baby Cut Corn and stir-fry for a further 2 minutes. Season with pepper and set aside.

• Heat a little oil in the wok. Add the remaining half of the Trident Mussaman Paste and fry for 1 minute or until paste is fragrant. Add the rice and all the sauces. Stir-fry for a few minutes until the sauces coat the rice well. Add the vegetables and stir-fry until well combined.

• Serve the prawns on top of the nasi goreng and garnish with fried shallots. Serve with Trident Sweet Chilli with Lime Dipping Sauce.