Peanut rayu prawns with sticky rice
Serves: Two
Prep time: 15 minutes
Marinade time: At least 30 minutes
Rice soaking time: At least 30 minutes
Cooking time: 30 minutes
Ingredients
One pack of raw king prawns (approx 165g)
Five tablespoons of uce Korean chilli rayu
Japanese sticky rice, following portion guide according to manufacturer instructions
One tablespoon of neutral cooking oil, like avocado
Black sesame seeds and spring onions to garnish
Instructions
Begin by washing and soaking your rice for at least 30 minutes
While the rice soaks coat the raw king prawns in five tablespoons of uce Korean rayu
Put the rice on to cook, following the manufacturer instructions
When the rice is nearly cooked, heat up a frying pan along with one tablespoon of neutral cooking oil, like avocado oil
Fry the prawns for 3-5 minutes, or until they’ve turned pink and opaque throughout
Dish up your rice into a bowl and place the prawns on top
Garnish with a drizzle of uce Korean rayu and sliced spring onions
How to serve
This is a great dish to serve as a main. Garnish with a generous drizzle of uce, black sesame seeds, sliced spring onions or chopped coriander, along with a wedge of fresh lime.
