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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.