Sweet soy sauce or kecap manis is popular in Indonesia and is thicker than other soy sauces. It’s available from supermarkets, but to make your own, combine a 1/4 cup each of common soy sauce and brown sugar in a saucepan on medium heat. Simmer until reduced to a maple syrup consistency. It will continue to thicken while cooling.
Ingredients
1 | Medium onion, diced |
3 cloves | Garlic, diced |
1 tsp | Sambal oelek, or chilli paste |
1 ½ Tbsp | Rice bran oil |
250 g | Raw prawn cutlets, shelled and deveined |
4 | Spring onions, chopped |
2 ½ cups | Cold cooked long-grain rice, e.g. basmati |
2 Tbsp | Sweet soy sauce, e.g. kecap manis |
1 ½ tsp | Fish sauce |
2 | Eggs, pan-fried |
Directions
- Combine the garlic, onion and chilli in a blender and mix to a paste. Heat the oil in a large non-stick frying pan and sauté the paste for about 3 minutes.
- Add the prawns and stir-fry until well coloured, about 4 minutes. Stir in the rice and spring onions, mixing until hot. Sprinkle with sweet soy sauce and fish sauce and mix through.
- Place half the mixture in a pudding plate and upturn onto a serving plate. Top with an egg. Repeat.