Name: Barbecue duck nasi goreng
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 1 1/2 tablespoon peanut oil; 2 eschalots, sliced; 1 celery stalk. diced; 2 clove garlic, chopped; 1/4 teaspoon chilli flakes; 150 gram peeled green prawns, diced; 2 cup (300g) cold cooked rice; 1 1/2 cup (90g) shredded chinese cabbage; 2 tablespoon kecap manis; 3 teaspoon fish sauce; 1/4 teaspoon ground white pepper; 1/2 chinese bbq duck, flesh removed and sliced; handful of coriander leaves; 2 teaspoon white vinegar; 2 eggs; 3 spring onions, sliced; 2 tablespoon fried shallots

Ingredients

1 1/2 tablespoon peanut oil

2 eschalots, sliced

1 celery stalk. diced

2 clove garlic, chopped

1/4 teaspoon chilli flakes

150 gram peeled green prawns, diced

2 cup (300g) cold cooked rice

1 1/2 cup (90g) shredded chinese cabbage

2 tablespoon kecap manis

3 teaspoon fish sauce

1/4 teaspoon ground white pepper

1/2 chinese bbq duck, flesh removed and sliced

handful of coriander leaves

2 teaspoon white vinegar

2 eggs

3 spring onions, sliced

2 tablespoon fried shallots

Method

1.Bring a pan of water to the boil. Heat the peanut oil in a wok over high heat until almost smoking.

2.Cook the eschalots and celery for 2 minutes before adding the garlic and chilli flakes. Cook for a further minute, stirring continuously.

3.Add the diced prawns to the wok and cook for 2 minutes.

4.Add the rice, cabbage. kecap manis, fish sauce, pepper and duck to the wok. Toss to coat all ingredients in the sauces and cook for a few minutes until the rice and duck have warmed through.

5.Remove from the heat and stir through the coriander leaves.

6.Meanwhile, add the vinegar to the boiling water and poach the eggs for 2 minutes or until the outside is cooked but the centre is still oozy. Remove the eggs from the pan with a slotted spoon and drain on a paper towel.

7.To serve, place the nasi goreng in serving dishes, top with the poached egg and garnish with spring onions and fried shallots.

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Ingredients

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