Plump, juicy prawns served on a vibrant tangy seaweed salad, paired with warm rice drizzled in a flavourful blend of sriracha and sweet chili sauce. Complement your dish with a refreshing side of crisp, pickled cucumbers infused with a hint of sesame and ginger. Their zesty crunch perfectly balances the rich, savoury flavours, creating a harmony of textures and tastes that elevate your dining experience.
For Tower building we use : Cooking ring molds
Ingredients (Serves 1)
Large Raw Tiger Prawns
2 tsp Black & White sesame seeds
Long grain rice
Sweet chilli sauce
siracha sauce
500g Dried Wakame Seaweed
1 tsp rice vinegar
Salt, Sugar & pepper to taste
Birdseye chilli, sriracha and coriander to decorate plate
Instructions
- Cook approximately 50g of rice per person. Place in a pan with water double the amount of rice, bring to a boil. Turn the heat off - cover the pan with a lid and leave for 20 minutes.
- If you have a metal colander or bamboo steamer add your raw prawns and place this on top of your pan of rice and cover with a lid until pink in colour.
- Add a squeeze of siracha and sweet chilli sauce to the cooked rice and mix together. Get your ring mold and place the rice in, gently pushing down with the back of a spoon.
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To rehydrate seaweed, place seaweed in a large bowl filled with water. Let soak for 3 minutes, or until seaweed is supple. Working by handfuls, squeeze seaweed of residual water.
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Place seaweed on cutting board and chop into rough 1/2-inch slices. Dress seaweed in vinegar, oil, salt, and sugar. Adjust seasonings to taste, depending on how tangy you like your seaweed. Sprinkle with 1 tsp sesame seeds. Over the rice and carefully arrange a layer of seaweed salad.
- Remove prawn head, use scissors if need be to cut the inside and remove the shell, devein the back of the prawn and place approximately 6 prawns on top into a flower shape. Spinkle onver the remaining 1 tsp of sesame seeds
- Decorate you plate with chilli, sriracha and coriander