Kerak telor

Instructions

1. Soak the dried shrimp for 10 minutes, then drain and finely chop them.
2. Dry-toast the grated coconut in a pan until golden.
3. In a hot, oiled pan, fry the chopped garlic, then add the shrimp and the cooked glutinous rice.
4. Season with the palm sugar, salt and pepper, then stir until the rice is lightly golden.
5. Crack the eggs into the pan, beat them into a thin omelette and mix with the rice.
6. Add the toasted coconut and fried onions, then let it brown for 5 minutes, stirring.
7. Serve hot, nice and crispy.