Sticky rice with prawn salad, basil mayonnaise and miso kale

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
10 to 30 mins


By Matt Tebbutt
From 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
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