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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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, top the crispy rice with the chopped prawns and basil mayonnaise. Serve with the miso kale alongside.

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