200g (7 oz) tiny shrimps
1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons
2 Tbsp light soy sauce
2 Tbsp vegetable oil, plus 1 extra teaspoon
1 onion, sliced
1 long red chilli, finely chopped
3 garlic cloves, finely chopped
½ tsp shrimp paste (I used fish sauce)
4 cups cooked rice
1 chicken stock cube (optional)
4 crispy fried eggs
¼ cup fried shallots
In a small bowl, combine the shrimps and 1 teaspoon of the kecap manis.
Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.
Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the shrimps into the centre of the wok. Spread the shrimps out and allow it to cook on one side. Then stir-fry for another 1 minutes or until the shrimps are just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.
Top the rice with a crispy egg and sprinkle over the fried shallots.