Glazed Prawn Donburri with Spring Onion and Pickled Ginger
What You Will Need
Ingredients
- 1½ C sushi rice
- 2 tbsp rice vinegar
- 1 tsp brown sugar
- ½ tsp salt
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp mirin
- 1 tbsp Honey
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 clove of garlic crushed
- 1 tsp fresh ginger finely grated
- 600 g raw prawn cutlets
- 1½ C shelled edamame beans
- 1 tbsp vegetable oil
- ½ cucumber sliced lengthways and then into half moons
- 1 carrot julienned
- 2 spring onions finely sliced
- 2 tbsp pickled ginger drained
- 1 tbsp sesame seeds (black, white or a mix) lightly toasted in a dry frying pan
- 10 g seaweed snack sheets finely shredded
Made with
Lee Kum Kee products
How to make it
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Cook the sushi rice according to packet instructions.
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In a small bowl, stir together the rice vinegar, sugar and salt. Once the rice is cooked, gently fold through the vinegar mixture and set aside to steam under a lid for 5 minutes.
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In a bowl, mix the soy sauce, mirin, honey, sesame oil, garlic and ginger. Add the prawns and toss to coat.
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Bring a small pot of water to a boil, add the edamame and cook briefly until bright green, drain and set aside.
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Heat a film of oil in a large frying pan over medium-high heat. Add the prawns and cook for 3–4 minutes, turning once, until pink and coated in a sticky glaze.
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Spoon the warm rice into bowls and top with glazed prawns. Add in edamame, cucumber and carrot. Scatter over spring onion, pickled ginger, sesame seeds and nori. Serve immediately.