Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water.
3 g dried chillies
Toast belachan till fragrant and dry.
12 g belachan
Peel shallots. Rinse. Cut into small pieces.
80 g shallots
Rinse dried prawns, candlenuts, red chillies and bird's eye chillies. Cut into small pieces.
45 g dried prawns, 20 g candlenuts, 30 g red chillies, 3 bird's eye chillies
Grind all above ingredients very finely in food processor to make spice paste.
Shell prawns. Devein and wash. Dice 1½ cm.
8 medium-size prawns, 150 g
Peel and wash cucumber. Remove core. Dice 4 mm to yield 1½ cups.
1 large cucumber, 450 g
Stir-fry spice paste with oil in a wok over medium-low heat till medium brown and aromatic. Increase heat to high. Mix everything evenly.
4 tbsp oil
When wok is very hot, add prawns and stir through. Add rice and stir till thoroughly mixed and hot. Sprinkle with salt and pepper. Mix through. Taste and adjust seasoning if necessary. Turn off heat. Add cucumber and stir through. Serve immediately.
800 g day-old long grain rice, ¾ tsp salt, ¾ tsp ground white pepper