For the chicken satay
1 tbsp groundnut oil
2 shallots, finely chopped
1 garlic clove, crushed
1 small red chilli, finely chopped
1 tbsp brown sugar
1 tbsp ketjap manis (Indonesian sweet soy sauce)
3 tbsp crunchy peanut butter
400ml coconut milk
2 large skinless chicken breasts, cut into strips
Wooden skewers, soaked in water for 30 minutes beforehand
For the rice
250g long grain rice, rinsed in several changes of water
750ml chicken stock
3 tbsp groundnut oil
4 shallots, finely chopped
2 garlic cloves, minced
2 red chillies, seeded, chopped
3-4 tbsp ketjap manis
2 tbsp fish sauce
4 spring onions, finely sliced
50g puffed rice
For the prawns
1l groundnut oil
1 tbsp mild curry powder
150g plain flour
1 tbsp cornflour, plus extra for dusting
350ml sparkling water, cold
12 large prawns, peeled, deveined, with tails intact
2 tbsp groundnut oil
1 large shallot, finely sliced
4 large eggs, fried sunny side up
1 cucumber, sliced on the bias
2 vine tomatoes, cored, cut as wedges
1. For the satay, heat oil in a pan over medium and sauté shallot, garlic and chilli for about three minutes until they start to colour. Add sugar, mix well, then add ketjap manis, peanut butter and coconut milk. Simmer until thickened, then remove and cool to room temperature.
2. Add chicken strips, mix to coat, then cover and chill for an hour.
3. Preheat the grill to hot, then remove the chicken strips from the marinade and shake off any excess. Thread on to skewers and grill until lightly charred all over, turning occasionally.
4. To prepare the rice, sauté it over medium heat to dry off any excess moisture. Add stock, bring to the boil, then cover and cook over low heat until the rice is tender. Remove and keep covered for 10 minutes, then fluff with a fork and spread on a large tray to cool.
5. Now, heat oil in a pan over medium and stir-fry shallots, garlic and chillies for two to three minutes. Add the rice, mix well and continue to cook over slightly reduced heat, tossing continuously, until the rice is piping hot. Stir in ketjap manis, fish sauce, spring onions and puffed rice, and season with salt. Set aside. Keep warm.
6. For the prawns, heat oil in a heavy-based saucepan to medium. In a bowl, mix together curry powder, flours and 1 tsp salt, then whisk with sparkling water. Leave the batter a little lumpy.
7. Dust prawns in a little cornflour, shake off the excess, dip in the batter and deep-fry in batches until golden-brown and crisp. Drain on paper towels and cover loosely to keep warm.
8. To prepare the serving, heat oil in a pan over high and fry the shallots until golden and crisp. Drain on paper towels. Spoon rice on a plate, top with a fried egg and shallots. Arrange chicken satays, prawns, prawn crackers, cucumber and tomato wedges around the plate and serve with your choice of condiments (optional).