Chilli slaw
Freshly made coleslaw is a wonderful thing, but every now and then it’s fun to zip up the formula with a burst of lively flavours
Nasi goreng with sardines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 sardinesgutted
- 2 tbsp sunflower oil
- 2 eggsbeaten
- 6 spring onions4 chopped, 2 shredded
- 2 garlic clovescrushed
- 1 tbsp shrimp paste
- ½ tsp turmeric
- 2 tsp tomato purée
- 2 red chilliessliced
- 400g cooked rice(250g uncooked)
- 85g small prawn
- 1 tbsp soy sauceplus extra to serve (optional)
- large handful corianderleaves
- 3 tbsp crispy shallotflakes (optional)
- finely sliced cucumberto serve
Nutrition: per serving
- kcal446low
- fat20g
- saturates5g
- carbs30g
- sugars1g
- fibre0g
- protein36g
- salt2g
Method
step 1
Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.
step 2
Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.
step 3
Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.
