What is Nasi goreng?
Nasi goreng, also known as Indonisian fried rice, is an Indonesian rice dish with pieces of vegetables and meat. In this nasi goreng recipe, we used prawns.
What is the difference between tamari and soya sauce?
Tamari is a dark, salty Japanese sauce made from fermented soya beans. Sounds like soya sauce? Not quite, because while both soya sauce and tamari are by-products of fermented soya beans, there are a few major differences between the two.
Soya sauce and its many forms are of Chinese origin, and tamari is specifically a Japanese version. Then there’s also the presence of wheat: soya sauce is made with wheat and tamari is made with little to no wheat, making it a great substitute if you’re not able to eat gluten (this differs from brand to brand, so check the label).
Even the way the sauces are made differs – soya sauce is the liquid that is pressed out of a brewed and fermented mixture of soya beans, wheat and other grains, while tamari is the liquid extracted from fermented miso paste. Compared to soya sauce, tamari has a darker colour, richer flavour, is less salty and its thick consistency makes it perfect for dipping or glazing.\
Recipe and styling by Katelyn Allegra
Photograph by Sarah-Jane Williams
- 250ml (1 cup) rice vinegar
- 100g white sugar
- 1 medium cucumber, peeled into ribbons
- 1 red onion, peeled and finely sliced
- 30ml (2 tbsp) sesame oil + extra, to fry
- 100g mixed exotic mushrooms (shiitake and shimeji mushrooms work well)
- 500g prawns, shelled and deveined
- 4 small garlic cloves, peeled and crushed
- 1 thumb-size piece of ginger, peeled and finely grated
- 2 medium-hot red chillies, seeded and thinly sliced
- 5 purple spring onions, thinly sliced
- 1 lemongrass stalk, hard outer leaves removed and core chopped
- 140g baby corn, halved lengthways
- 500g cooked jasmine rice
- 60ml (¼ cup) tamari sauce
- 15ml (1 tbsp) honey
- 2,5ml (½ tsp) shrimp paste
- juice of 1 lime
- 4 large eggs
- 240g mixed bean sprouts
- coriander leaves
- toasted sesame seeds
- lime cheeks
For the pickles, heat the rice vinegar and sugar in a small saucepan and bring to a boil. Remove from heat. Place the cucumber ribbons and red onion in two separate bowls. Divide the hot vinegar mixture between the two bowls, covering the vegetables. Allow to stand until completely cool.
For the nasi goreng, heat a wok or large frying pan over high heat until smoking. Add the 30ml (2 tbsp) sesame oil and then fry the mushrooms until browned, about 2 – 3 minutes. Add the prawns and stir-fry until pink, about 3 – 4 minutes. Add the garlic, ginger, chilli, spring onion, lemongrass and baby corn. Stir-fry until fragrant, about 2 – 3 minutes. Add the cooked jasmine rice. Mix together the tamari, honey and shrimp paste and add to the wok or pan with the lime juice, making sure to coat all of the ingredients well. Set aside and keep warm.
Heat a little sesame oil in a non-stick frying pan over high heat and fry the eggs in the hot pan, so the yolks are still runny, about 2 – 3 minutes.
Divide the rice mixture among 4 bowls and top with the fried eggs, bean sprouts, coriander and sesame seeds. Serve with lime cheeks.