12/01/2026
Top Tips for Prawn Nasi Goreng using the Karbon Steel Wok
1. Get the wok properly hot before you start
The Karbon Steel Wok thrives on high heat. Preheat it until it is lightly smoking before adding oil. This gives you fast cooking, better flavour and prevents sticking.
2. Do not overcrowd the wok
The wide, curved shape concentrates heat in the centre. Give your ingredients space so they sear and sizzle rather than stew.
3. Let the fire do the work
The Kamado Joe can deliver serious heat. Keep the lid open, let the flames lick the wok and keep everything moving for authentic wok style cooking.
4. Add sauces around the sides
Pour sauces around the hot edge of the wok, not directly onto the rice. They will caramelise slightly before coating the dish, giving deeper flavour.
5. Finish fast and serve immediately
Serve while it is still sizzling.
Prawn Nasi Goreng Recipe
Ingredients
150g prawns
1.5 tbsp oil
2 garlic cloves minced
1 tsp red chilli
1 onion, finely chopped
500g cooked white rice
2 tbsp kecap manis
2 tsp shrimp paste
Optional garnish
Eggs, coriander, chilli oil, tomatoes, limes, crispy shallots
Method
Set your grill to 250°c direct with a wok. Heat the oil in the wok and add prawns, onion, garlic and chilli. Cook
for 2 minutes then add the kecap manis and shrimp paste for a further 2 minutes. Add the rice and stir fry
for 5 minutes. Remove from the wok and fry the eggs. Serve immediately with garnishes
