6large green king prawns, peeled, tails and intestinal tracts removed, thickly sliced
2eggs, lightly whisked
1 tspshrimp paste, diluted in 2 tbsp water
2 cups (½ cup uncooked)boiled jasmine rice, cold
1poached chicken breast, shredded (see note)
40 gm (½ cup)fried shallots (see note)
90 gm (about ½ cup)diced pineapple
8longans, peeled, halved and seeds removed
4snake beans, thinly sliced
4 tbsp eachfish sauce and lime juice
To taste:white sugar
2green onions, thinly sliced diagonally
To serve:coriander leaves and lime wedges
Combine chilli, garlic, coriander root and 1 tsp sea salt in a mortar and, using a pestle, pound to a fine paste.
Heat oil in a wok over medium-high heat, add paste and stirfry for 30 seconds or until fragrant and starting to colour. Add prawn, egg and stir to scramble. Add shrimp paste and stir vigorously to incorporate. Add rice and cook, stirring, until warmed through. Add chicken, fried shallots, fruit and beans and season to taste with fish sauce, lime, sugar and salt. Serve in bowls scattered with green onion and coriander and lime wedges to the side.
Note To poach chicken, combine 1 chopped green onion, 2 coriander sprigs, a small piece of ginger, thinly sliced, and 3 cups of water in a saucepan. Bring to the boil over medium heat, add chicken, reduce heat to low and simmer for 10 minutes. Cool chicken in stock. Fried shallots are available from Asian grocery stores.