Prawn and Vegetable Nanbanzuke
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 red pepper, sliced
- 1 onion, finely sliced
- 3 tbsp cornflour
- 150 ml vegetable oil
- 3 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp caster sugar
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the soy sauce, rice vinegar, caster sugar and 3 tbsp water in a bowl, then stir in the pepper and onion and leave to pickle.
- 3
Toss the prawns in the cornflour.
- 4
Heat the vegetable oil in a frying pan over a medium-high heat and fry the prawns for 2-3 minutes until pink, curled and cooked through.
- 5
Drain briefly on kitchen paper, then add straight to the vinegar and vegetables while still hot, turning to coat.
- 6
Leave to marinate for 5 minutes, then serve over the rice.
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