Heat the grill to high and brush the
sardines with a little oil. Grill for about
4 mins on each side until lightly blistered
and cooked through, then set aside.
Heat half the remaining oil in a wok and
cook the eggs to a thin omelette. Tip onto
a plate to cool. Heat the rest of the oil in
the same wok. Add the chopped spring
onions, the garlic, shrimp paste, turmeric,
tomato purée and half the chilli. Sizzle
everything together to form a paste, then
add the rice and prawns. Season with
soy sauce and stir-fry for 5 mins until
everything is combined and hot.
Roll up the omelette and finely shred.
Flake the fish into large boneless chunks.
Stir the omelette ribbons and fish into
the rice, then scatter over the shredded
spring onions, remaining chilli, coriander
leaves and crispy shallot flakes (if using).
Serve the rice with extra soy, if you like,
and finely sliced cucumber on the side.