Barley Nasi Goreng with Prawns

Pearl Barley and Eggs

• 200 g pearl barley
• 800 g water
• 1 tsp groundnut oil
• 4 medium eggs
• 2 pinches fine sea salt
• 2 pinches ground black pepper

Nasi Goreng

• 2 garlic cloves
• 1 stalk fresh lemon grass, white part only, cut in pieces (1 cm)
• 4 sprigs fresh coriander, cut in pieces
• 120 g shallots, halved
• 5 g fresh root ginger, peeled, cut in round slices (2 mm)
• 15 g groundnut oil
• 200 g carrots, cut in pieces (2 cm)
• 200 g red cabbage, cut in pieces (3 cm)
• 200 g cooked, peeled prawns
• 20 g light soy sauce
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 1 spring onion, finely chopped, for garnishing
• 2 Tbsp dried onion flakes, for garnishing
• ½ cucumber, halved lengthways then thinly sliced, for serving
• 2 tomatoes, cut in wedges, for serving
• sriracha sauce, to taste (opsional)