Deep fried the anchovies and ready to use next. Use half for paste, half for later use.

Pound the ingredients to make the paste in mortar or blender, roughly blended.

In a wok, add oil and fry the egg first. Set aside.

In the same wok, add oil, once heated, turn to low heat. Fry the paste for a couple mins.

Now add kang kong and prawn in and mix well.

Add cooked rice to the wok and mix well. Add salt to taste.

Finally add egg back and anchovies back to the rice, mix well and serve.