• Ingredients:

3 tablespoons vegetable or canola oil

2 eggs, lightly beaten, seasoned with salt and white pepper

150 g (51/2 oz) snake beans, finely chopped

250 ml (9 fI oz/1 cup) vegetable or canola oil, extra, for deep-frying

8 uncooked prawn crackers

3 garlic cloves, chopped

1 onion or 4 red Asian shallots, finely chopped

1 small bird’s eye chilli

200 g (7 oz) raw small prawns (shrimp), peeled and deveined

250 g (9 oz) chicken breast fillet, thinly sliced

740 g (1 Ib 10 oz/4 cups) steamed long-grain rice (see tip)

4 spring onions (scallions), finely sliced

1 tablespoon kecap manis

1-2 tablespoons light soy sauce

8 iceberg lettuce leaves, trimmed to form a bowl shape

1 tomato, sliced

1 small cucumber, seeded and thinly sliced

1 tablespoon fried red Asian shallots

Serves 4

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Heat 1 tablespoon of oil in a wok over medium heat, add the beaten egg and swirl over the base to create an omelette. Cook over low heat for 3-5 minutes, or until set, then turn out onto a plate and slice thinly. Cook the beans in boiling water for 3 minutes, then drain and refresh under cold water; I a small saucepan, heat the extra oil until very hot. Add two prawn crackers at a time and cook for 30 seconds, or until crisp. Drain on crumpled paper towels; Cursh the garlic, onion and chilli to a rough paste in a mortar and pestle or small food processor. Heat the remaining 2 tablespoons of oil in a wok, swirl to coat, and cook the paste for 1 minute, or until fragrant. Add the prawns and chicken, and stir-fry for 3 minutes, or until the prawns have turned pink. Add 2 tablespoons of water and the beans, and season with salt and freshly ground black pepper. Add the cooked rice, spring oinon, kecap manis and soy sauce, stirring continously until all the ingredients are heated through; To serve, put two lettuce leaves on each serving plate and devide the filling among them. Garnish with slices of tomato and cucumber, and top with sliced omelette, broken prawn crackers and fried red Asian shallots.