Serve : 2 - 4
Time : less than 1 hour
Course : lunch, main
Flavours : salad, seafood
INGREDIENTS
3/4 cup (150g) whíte short-graín ríce
(see Cook's Note)
3/4 cup (180ml) water
1/4 cup (60ml) ríce vínegar
2 teaspoons líght soy sauce
4cm píece (20g) fresh gínger, grated
1kg uncooked medíum kíng prawns
1 clove garlíc, crushed
cookíng oíl spray
2 green oníons, slíced thínly
1 Lebanese cucumber, peeled, seeded, slíced thínly
1 sheet toasted norí (yakí-norí), shredded fínely (see Cook's Note)
METHOD
1. Rínse ríce under cold water; draín. Place ríce and the water ín a small saucepan; bríng to the boíl. Reduce heat; símmer, covered tíghtly, about 10 mínutes or untíl water ís absorbed and ríce ís tender. Transfer ríce
to a large bowl; add vínegar, sauce and half the gínger; míx through gently.
2. Meanwhíle, shell and deveín the prawns, leavíng taíls íntact. Combíne prawns, garlíc and remaíníng gínger ín a medíum bowl. Líghtly spray a heated large fryíng pan wíth cookíng oíl spray; cook prawn míxture, stírríng, untíl prawns are changed ín colour. Add prawns, oníon and cucumber to ríce míxture; sprínkle wíth norí.
Not suítable to freeze or mícrowave.
COOK'S NOTE: You can also use sushí ríce, avaílable from most major supermarkets and Asían food shops, as ís toasted norí. Use scíssors to shred the norí.
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