Crumbed Prawns with Sticky Rice & Pickled Cucumber Salad

Deliciously crumbed prawns steal the show in this gourmet recipe packed with flavour and textures.

Crumbed Prawns with Sticky Rice & Pickled Cucumber Salad

Servings 2
Total Time 40 mins

Ingredients

Rice

  • 150 g white short grain rice
  • 1 cup + 2 Tbsp boiling water

Salad

  • ½ telegraph cucumber thinly sliced into rounds
  • 2 radishes thinly sliced into rounds
  • 1 spring onion thinly sliced
  • ½ chilli thinly sliced
  • 150 g slaw
  • Pickling liquid ½ cup vinegar + ½ tsp salt + 1½ tsp sugar

Prawns

  • 300 g prawns defrosted
  • 2 Tbsp plain flour
  • ¼ tsp salt
  • 1 egg
  • 2 Tbsp milk
  • 50 g breadcrumbs
  • 1 drizzle oil
  • 1 tsp poppy seeds & ½ tsp chilli flakes

To Serve

  • 1 bunch chives finely chopped
  • 50 g mayo (optional, add 2 Tbsp pickled ginger liquid to mayo)

Instructions

  • Before you start, bring a half-full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep cucumber, radish, spring onion and chilli. Add pickling liquid ingredients to a small pot and bring to the boil, stir, then remove from heat. Add salad ingredients to a medium bowl and toss together with pickling liquid. Leave to pickle for at least 20 minutes. Toss occasionally and drain just before serving.
  • Pat prawns dry. Mix flour and salt together in a shallow bowl. Whisk egg and milk together in a second bowl. Add breadcrumbs to a third bowl. Toss prawns in flour mixture, then egg mixture and then breadcrumbs, shaking off excess as you go.
  • Heat oil in a large fry-pan on medium heat. Add prawns and cook for about 2 minutes each side, until golden and cooked through. Transfer to a paper towel to drain and season with poppy chilli mix.
  • Prep chives and set aside for serving.
  • Mayo spread on plates topped with rice, salad and prawns. Sprinkle over chives.

Meet the Chef

Ary ‘Adzuki’

Ary develops all of the recipes that go into our Bargain Boxes. One of his biggest passions is sharing food and teaching people how to cook, so now that he creates recipes weekly, he literally gets to teach thousands of people new and exciting things! His favourite produce in New Zealand broccoli – it’s crispy and vibrant and he even grows it at home! It’s one of the veggies he never tires of. His biggest food weakness (because we all have one!) is crispy fried chicken that speaks right to his soul when it’s done right – though he’s such a lover of sharing a good meal that he’d prefer to stay in and cook a family meal over going out to eat.

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