Katsu Prawn Rice Bowls
2
peopleServes
10
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- 200-300 g shelled king prawns
- 1 tbsp pickling liquid from the pickled ginger
- ½ x 25 g sachet McCormick Katsu Crumb Street Food
- 1 cup cooked rice (serve hot)
- 2 tsp pickled ginger
- 1 radish, finely sliced
- ½ cup podded edamame beans (you can buy them in the frozen section).
- 1 ½ cups green vegetable of your choice (such as broccoli or green beans)
- 2 tbsp finely sliced spring onion
- Neutral oil for cooking
- Wasabi Lime Mayonnaise
- 2 tsp mayonnaise
- Squeeze of lime juice
- Wasabi paste or mustard to taste (you could also use mustard powder)
Directions
- You can choose to remove the prawn tails or leave them on. Place in a bowl and toss with 1 tbsp pickling liquid from the pickled ginger. This just helps the coating stick.
- Place the McCormick Katsu Crumb Seasoning in a shallow dish. One prawn at a time, dip the prawns in the seasoning mix, making sure they’re evenly coated. Set aside. Cook rice according to packet directions.
- Blanch edamame beans in boiling water for 1 minute until tender. Blanch the green beans or chosen vegetable in the same water and set both aside. Mix together the mayonnaise ingredients until smooth, you want it to be a a consistency you can drizzle.
- Heat a large non stick fry pan on medium high heat. Add enough oil to lightly coat the base. Once hot add the prawns in a single layer. Cook for a few minutes each side, or until golden and cooked through. Remove from the pan and lightly toss the cooked beans (or broccoli if using) in the hot pan to make sure it’s hot when you serve. It also picks up extra flavour this way.
- Assemble bowls with a base of rice, topped with the greens, edamame, prawns, a squeeze of mayo, pickled ginger and a sprinkle of spring onion.
