-
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 through.
-
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.