Prawn Nasi Goreng
Prawn Nasi Goreng



  • 200g fine beans, cut into 3cm lengths
  • ¼ cucumber, sliced
  • 100g sliced radishes
  • 2 tbsp rice vinegar
  • 3 tbsp oil
  • 4 sliced shallots
  • 4 sliced garlic cloves
  • 20g chopped ginger
  • 1 sliced red chilli
  • 15g chopped coriander
  • ½ tsp turmeric
  • 150g cooked and peeled large prawns
  • 500g cooked wholegrain rice
  • 3 tbsp soy sauce
  • 4 eggs
  • 150g chopped spinach leaves
  • Blanch the beans in boiling water for 3 mins, then drain and refresh. Pop the cucumber and radish into a bowl with the vinegar. Massage for a minute with your hands, then set aside to pickle. Heat 1 tbsp of oil in a wok and stir-fry the shallots for 3 mins. Add the garlic, coriander stalks, ginger and chilli and fry for 2 mins more, then add the turmeric, beans and prawns to stir-fry for 2 mins.
  • Add the rice and soy sauce to the wok and stir-fry for 3 mins or until everything is very hot. In a separate pan, heat 2 tbsp of oil and fry the eggs until crispy on the edges, but still with a runny yolk. Stir the spinach and coriander leaves through the rice and prawns mixture, then serve in bowls with your pickled radish and cucumber and an egg on top.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box