Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
10 to 30 mins
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the prawn salad
- 6 raw large prawns, peeled and deveined
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp chopped fresh root ginger
- 1 green chilli, finely chopped
- squeeze lemon juice
- salt
For the kale
- handful shredded kale leaves
- 1 tbsp vegetable oil
- 2 tbsp miso paste
- 1 tsp lemon juice
- 1½ tsp sea salt
- 1½ tsp caster sugar
For the mayonnaise
- 2 free-range egg yolks
- 1 bunch basil, leaves picked, blanched and refreshed
- 100ml/3½fl oz vegetable oil
- 100ml/3½fl oz olive oil
- squeeze lemon juice
- salt
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
Method
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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.
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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.
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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.
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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.
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To serve, top the crispy rice with the chopped prawns and basil mayonnaise. Serve with the miso kale alongside.
