Prawn nasi goreng

Method

1. Beat the eggs and season to taste. Heat 1 teaspoon vegetable oil in a deep, wide non-stick frying pan over a medium heat. Add half the eggs in a thin layer and cook for a few minutes, until set and golden. Tip out, roll up, cool, then slice. Add another teaspoon of oil to the pan and cook the remaining eggs as before.
2. Fry the shallots in 1cm vegetable oil in the pan for 5 minutes, until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Discard the oil and wipe the pan clean.
3. Heat another 2 tablespoons oil in the pan, add the curry paste and stir-fry for 1 minute. Add the pilau rice and stir-fry for 2 minutes. Add the prawns and stir-fry for 1 minute.
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4. Add the sliced egg, crispy shallots, cucumber and coriander to the pan. Toss well. Divide between wide bowls and serve.