Deliciously crumbed prawns steal the show in this gourmet recipe packed with flavour and textures.
Crumbed Prawns with Sticky Rice & Pickled Cucumber Salad
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.
