Japanese-style Prawns

Name: Japanese-style Prawns with Jasmine Rice and Miso Mayo
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Jumbo prawns; 30 Grams of Corn starch; 10 Grams of Plain flour; 2 Grams of Ginger powder; 2 Grams of Paprika powder; 2 Grams of Garlic powder; 10 Grams of Sesame seeds; 10 Grams of Black sesame seeds; 2 Grams of Smoked sea salt; 20 ML of Soy sauce; 2 Tbsp of Vegetable oil; 2 Piece of Cucumber; 125 Grams of Red radish; 15 ML of Rice vinegar; 5 Grams of Brown sugar; 1 Tsp of Salt; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 20 Grams of Miso paste; 15 ML of Sweet soy sauce; 50 Grams of Mayonnaise; 1 Piece of Lime

with Jasmine Rice and Miso Mayo

In this recipe you'll coat prawns in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japanese spice blend that dates back to the 17th century.

152 Reviews

Cals 790 · Prot 35 · Carbs 115 · Fat 28

Tips for Kids

Global Eats

30 min

Japanese-style Prawns with Jasmine Rice and Miso Mayo

In this recipe you'll coat prawns in a mixture of sesame seeds and dry spices inspired by Togarashi - a Japanese spice blend that dates back to the 17th century.

152 Reviews

Cals 790 · Prot 35 · Carbs 115 · Fat 28

Tips for Kids

Global Eats

Ingredients

Prawns

Jumbo prawns 7*

300 Grams

Corn starch

30 Grams

Plain flour 10*11*

10 Grams

Ginger powder

2 Grams

Paprika powder

2 Grams

Garlic powder

2 Grams

Sesame seeds 3*

10 Grams

Black sesame seeds 3*

10 Grams

Smoked sea salt

2 Grams

Soy sauce 9*10*11*

20 ML

Vegetable oil

2 Tbsp

Pickled cucumber

Cucumber

2 Piece

Red radish

125 Grams

Rice vinegar

15 ML

Brown sugar

5 Grams

Salt

0.5 Tsp

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Miso mayo

Miso paste 9*

20 Grams

Sweet soy sauce 9*10*11*14*

15 ML

Mayonnaise 5*9*13*

50 Grams

Lime

1 Piece

Allergens

*7 Crustaceans, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *9 Soya, *14 Sulphur Dioxide, *5 Eggs, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3305 / 790
Fats (g)	27.5
of which saturated (g)	4.3
Carbohydrates (g)	115
of which sugars (g)	15.2
Fibers (g)	6.8
Proteins (g)	34.6
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the jasmine rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from heat and keep covered until serving.

2 Coat

Drain the prawns on kitchen paper.
Add the prawns to a large bowl with the corn starch, flour, ginger powder, paprika, garlic powder, sesame seeds and a generous pinch of smoked salt.
Give everything a toss until coated in the dry seasoning.
Add the soy sauce and toss to coat.
Set aside.
Add a splash of water if the coating is too dry.

Tip! If cooking for kids, set aside a portion of the prawns and keep them plain.

3 Pickle veg

Finely slice the cucumber and radish.
Add both to a large bowl with the rice vinegar, brown sugar and a pinch of salt.
Mix well and set aside.

Tip! If cooking for kids, set aside a portion of the sliced cucumbers to the side before tossing it together with rice vinegar.

4 Make mayo

Meanwhile, in a small bowl, combine the miso, sweet soy sauce and the mayonnaise with a squeeze of lime juice.
This is your miso mayo.

Tip! If cooking for kids, set aside a portion of the mayonnaise and keep it plain.

5 Fry prawns

Heat a large non-stick pan over a medium heat with a generous drizzle of oil.
Once hot, add the prawns and cook for 2-3 min until crispy and cooked through.
Transfer the prawns to a plate lined with paper towels to drain any excess oil.

Tip! If cooking for kids, fry the plain prawns first for 2-3 min or until cooked through and set aside before adding the coated prawns.

6 Serve

Serve the Japanese-style Prawns over Jasmine Rice, with pickled vegetables and miso mayo alongside.

Tip! If cooking for kids, slice the prawns into small bite-sized pieces. Plate the prawns, plain cucumber, radish and rice separately. Serve the mayonnaise to the side.