Next Level Nasi Kerabu
When plain white rice won’t make the cut.
|100 g||chicken breast, boiled and shredded|
|500 g||cooked rice|
|2 cubes||MAGGI® Tom Yam Stock Cube, powdered|
|3 tablespoons||lime juice|
|2 tablespoons||dried prawns, fried without oil and fine-grained|
|2 teaspoons||paprika powder|
|100 g||mango, semi-ripe, peeled and grated|
|1 stalk||lemongrass, finely sliced|
|5||shallots, finely sliced|
|4||bird's eye chillies, finely sliced|
|1 stalk||wild ginger flower, finely sliced|
|4||kaffir lime leaves, finely sliced|
- In a large bowl, mix together the MAGGI® Tom Yam Stock Cube, sugar, lime juice, dried prawns, paprika powder, chicken breast and cooked rice. Be sure to coat everything nicely.
- Next, add in the mango, lemongrass, shallots, bird’s eye chillies, wild ginger flower and kaffir lime leaves. Toss and mix well.
- Serve while hot with fried prawn crackers and boiled salted eggs.