Nasi Lemak with Sambal Prawns and Fried Chicken
Nasi Lemak with Sambal Prawns and Fried Chicken
Ingredients
For the Coconut Rice (Nasi Lemak)
- 2 cups jasmine rice, rinsed until water runs clear
- 1 1/2 cups coconut milk, full-fat
- 1/2 cup water
- 1 inch ginger, sliced
- 2 pandan leaves, knotted
- 1/2 teaspoon salt
For the Sambal Prawns
- 1 pound large prawns, peeled and deveined, tails on
- 4 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 5 red chilies, deseeded for less heat, roughly chopped
- 5 dried chilies, soaked in hot water for 15 minutes, then deseeded
- 1/2 teaspoon belacan (shrimp paste), toasted
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 3 tablespoons vegetable oil
For the Fried Chicken (Ayam Goreng)
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Garnishes
- 4 hard-boiled eggs, halved
- 1/2 cup roasted peanuts
- 1/4 cup fried anchovies (ikan bilis)
- 1 cucumber, sliced
Instructions
- 1
Prepare the Coconut Rice (Nasi Lemak): Combine rinsed jasmine rice, coconut milk, water, sliced ginger, knotted pandan leaves, and salt in a rice cooker. Cook according to your rice cooker's instructions. Once cooked, let it rest for 10 minutes before fluffing with a fork.
⏱️ 30 min
- 2
Prepare the Sambal Prawns: Blend shallots, garlic, fresh red chilies, rehydrated dried chilies, and toasted belacan into a fine paste. If needed, add a tablespoon of water to help blend.
⏱️ 10 min
- 3
Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the blended sambal paste and sauté for 10-15 minutes, stirring frequently, until the oil separates from the paste and it is fragrant.
⏱️ 15 min
- 4
Stir in the strained tamarind paste, granulated sugar, and salt. Cook for another 2-3 minutes. Add the peeled and deveined prawns and cook until they turn pink and are just cooked through, about 3-5 minutes. Do not overcook. Set aside.
⏱️ 8 min
- 5
Prepare the Fried Chicken (Ayam Goreng): In a large bowl, combine chicken thighs with turmeric powder, coriander powder, cumin powder, garlic powder, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 6
In a separate shallow dish, whisk together all-purpose flour and cornstarch. Dredge each marinated chicken thigh in the flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min
- 7
Heat 4 cups of vegetable oil in a large pot or deep fryer to 350°F. Carefully place the chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350
- 8
Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min
- 9
Assemble the Nasi Lemak: Serve a generous portion of coconut rice on each plate. Top with a serving of sambal prawns and a piece of fried chicken. Garnish with halved hard-boiled eggs, roasted peanuts, fried anchovies, and sliced cucumber.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Nasi Lemak with Sambal Prawns and Fried Chicken
For the Coconut Rice (Nasi Lemak)
- 2 cups jasmine rice, rinsed until water runs clear
- 1 1/2 cups coconut milk, full-fat
- 1/2 cup water
- 1 inch ginger, sliced
- 2 pandan leaves, knotted
- 1/2 teaspoon salt
For the Sambal Prawns
- 1 pound large prawns, peeled and deveined, tails on
- 4 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 5 red chilies, deseeded for less heat, roughly chopped
- 5 dried chilies, soaked in hot water for 15 minutes, then deseeded
- 1/2 teaspoon belacan (shrimp paste), toasted
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 3 tablespoons vegetable oil
For the Fried Chicken (Ayam Goreng)
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Garnishes
- 4 hard-boiled eggs, halved
- 1/2 cup roasted peanuts
- 1/4 cup fried anchovies (ikan bilis)
- 1 cucumber, sliced
Instructions
- 1
Prepare the Coconut Rice (Nasi Lemak): Combine rinsed jasmine rice, coconut milk, water, sliced ginger, knotted pandan leaves, and salt in a rice cooker. Cook according to your rice cooker's instructions. Once cooked, let it rest for 10 minutes before fluffing with a fork.
⏱️ 30 min - 2
Prepare the Sambal Prawns: Blend shallots, garlic, fresh red chilies, rehydrated dried chilies, and toasted belacan into a fine paste. If needed, add a tablespoon of water to help blend.
⏱️ 10 min - 3
Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the blended sambal paste and sauté for 10-15 minutes, stirring frequently, until the oil separates from the paste and it is fragrant.
⏱️ 15 min - 4
Stir in the strained tamarind paste, granulated sugar, and salt. Cook for another 2-3 minutes. Add the peeled and deveined prawns and cook until they turn pink and are just cooked through, about 3-5 minutes. Do not overcook. Set aside.
⏱️ 8 min - 5
Prepare the Fried Chicken (Ayam Goreng): In a large bowl, combine chicken thighs with turmeric powder, coriander powder, cumin powder, garlic powder, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 6
In a separate shallow dish, whisk together all-purpose flour and cornstarch. Dredge each marinated chicken thigh in the flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min - 7
Heat 4 cups of vegetable oil in a large pot or deep fryer to 350°F. Carefully place the chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350 - 8
Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min - 9
Assemble the Nasi Lemak: Serve a generous portion of coconut rice on each plate. Top with a serving of sambal prawns and a piece of fried chicken. Garnish with halved hard-boiled eggs, roasted peanuts, fried anchovies, and sliced cucumber.
⏱️ 5 min