1 bunch basil, leaves picked, blanched and refreshed
100ml/3½fl oz vegetable oil
100ml/3½fl oz olive oil
squeeze lemon juice
For the sticky rice
300g/10½oz cooked sushi rice, cooled
1 tbsp cracked black pepper, toasted
2 tbsp rice vinegar
2 tbsp caster sugar
1 tbsp sesame seeds, toasted
1 tbsp sesame oil
To make the prawns, toss the prawns in the oil and season with salt. Place in a hot dry frying pan and fry for a minute or two until cooked. Add the garlic, ginger, chilli and lemon juice, immediately transfer to a plate and leave to cool. When cool, chop the prawns.
To make the kale, preheat the oven to 220C/200C Fan/Gas 7. Massage the kale with the oil. Mix the miso and lemon juice in a bowl and stir into the kale until well coated. Place on a baking tray and roast in the oven for 5–10 minutes until crisp. Remove and sprinkle with the salt and sugar.
To make the mayonnaise. blitz the egg yolks with the basil in a food processor. Add a drop of oil to the egg mixture and mix slowly to incorporate. Keep gradually adding the oils, making sure every drop is incorporated before adding more and eventually pouring in a thin, steady stream until a thick mayonnaise is formed. Add a squeeze of lemon juice and season with salt.
To make the sticky rice, mix the rice, pepper, vinegar, sugar and sesame seeds in a bowl. Heat the oil in a frying pan and form the rice mixture into small rectangles. Fry the rice rectangles on both sides until crispy.
To serve, top the crispy rice with the chopped prawns and basil mayonnaise. Serve with the miso kale alongside.
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