Method

1. 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 35 minutes, or
until set, then turn out onto a plate and slice thinl.
Cook the beans in boiling water for 3 minutes, then
drain and refresh under cold water.
2. !n a small saucepan, heat the e"tra oil until ver hot.
#dd two prawn crackers at a time and cook for 3$
seconds, or until crisp. %rain on crumpled paper towels.
3. Crush the garlic, onion and chilli to a rough paste in
a mortar and pestle or small food processor. Heat the
remaining & tablespoons of oil in a wok, swirl to coat,
and cook the paste for 1 minute, or until fragrant. #dd
the prawns and chicken, and stir'fr for 3 minutes, or
until the prawns have turned pink. #dd & tablespoons of
water and the beans, and season with salt and freshl
ground black pepper. #dd the cooked rice, spring onion,
kecap manis and so sauce, stirring continuousl until
all the ingredients are heated through.
4. (o serve, put two lettuce leaves on each serving
plate and divide the )lling among them. *arnish with
slices of tomato and cucumber, and top with sliced
omelette, broken prawn crackers and fried red #sian
shallots.