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Add a photoWith belacan/shrimp paste as its main ingredient, the robust flavor and reddish tint are derived from fresh prawns and red chilies.
Ingredients
- 3 cups cooked rice
- 10-15 medium size prawns - de-vein and leave the tail on
- 7-8 Kai lan/Chinese kale
- A bunch of kai-lan/Chinese kale (about 100g) - sliced
- 4 tbsp oil
- Salt for taste (use sparingly)
- For the chili paste
- 4-5 red chilies
- 1/2 inch roasted belacan/shrimp paste
- 4 shallots
- 5 garlic
- blend/ground
Directions
- Fry chili paste in heated oil till aromatic.
- Add prawns and fry till cooked.
- Add rice and salt.
- Stir to combine all the ingredients.
- Lastly add kai-lan and stir before removing from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 143 | 45% |
| Total Fat 16.12g | 20% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 7mg | 2% |
| Sodium 48mg | 2% |
| Potassium 186mg | 5% |
| Total Carbs 38.09g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.09g | 1% |
| Protein 5.79g | 9% |
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