Nasi Langgi Rice Platter with Shrimp and Egg Ribbons

Method

1. 1

   Step 1: Rinse the rice three times and combine it with 2 1/2 cups water and 1/2 tsp salt in a saucepan. Let it come to a boil, clamp on the lid and keep the heat at its lowest for 15 minutes, then leave it covered for 10 minutes.

2. 2

   Step 2: Lightly oil a 10-inch nonstick skillet over medium-low heat. Pour in a quarter of the eggs, swirl into a thin sheet and cook for about 1 minute, until set, then flip for 10 seconds. Repeat to make four sheets, stack them, roll into a tight cylinder and slice into very thin ribbons.

3. 3

   Step 3: Blend the shallots, garlic, chilies and tomato into a coarse paste. Heat 2 tbsp oil in a skillet over medium heat and fry the paste, stirring often, for 8 to 10 minutes, until it darkens to brick red and looks jammy.

4. 4

   Step 4: Stir the palm sugar, tamarind and 1/2 tsp salt into the paste and cook for 1 minute. Spoon half into a small bowl to serve as sambal.

5. 5

   Step 5: Raise the heat to medium-high and add the shrimp to the sambal left in the pan. Toss for 3 to 4 minutes, until the shrimp are pink and glazed, adding a splash of water if the pan looks dry.

6. 6

   Step 6: Tear half the basil and fold it into the rice just before serving so the aroma stays fresh.

7. 7

   Step 7: Set a banana leaf on each plate with a shrimp cracker in the center. Pack rice into a small cup, turn it out onto the cracker and top with a basil sprig. Ring with egg ribbons, shrimp, sambal, fried shallots and cucumber, and serve before the crackers soften.

• #dairy-free
• #spicy
• #crowd-pleaser