2 Eggs 1/4 teaspoon Salt 1/3 cup Cooking oil 3 cloves, Finely chopped garlic 1 Finely chopped onion 2 Seeded and very finely chopped red chilies 1 teaspoon Shrimp paste 1 teaspoon Coriander seeds 1/2 teaspoon Sugar 400g Raw prawns, peeled and de-veined 200g Rump steak, finely sliced 1 cup Long grain rice, cooked and cooled 2 teaspoons Kicap manis (sweet soy sauce) 1 tablespoons Soy sauce 4 Finely chopped onions 1/2 Finely shredded lettuce 1 Thinly sliced cucumber 3 tablespoons Crisp fried onion
Method : First make the omelets: Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture. When the omelets are cold, gently roll them up and cut them into fine strips; set aside.
Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed. Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant. Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color. Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated thoroughly. Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.
Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion. Serve immediately.