1. Roughly chop garlic, cili padi and shallot. Place into pestle and mortar together with belacan and ikan bilis. Add a little salt and pound into a coarse paste.

2. Head up oil in a wok on medium heat. Once the oil is shimmering, lightly sauté prawns until it starts to turn red, about 1 minute.

3. Add the coarse paste in and stir fry until fragrant and lightly toasted, about 3-5 minutes.

4. Add quinoa and toss everything together on high heat until well mixed, about 2 minutes.

5. Turn off the fire and add cucumber and tomato. Toss lightly to combine. Season with salt to taste.

6. Serve with a fried egg on top and garnish with spring onion.