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Spiced prawn with glutinous rice sushi

11 September 2006

Ingredients

6 fresh king or large tiger prawns
Salt
Sugar
Grated lime zest
3tbs tamarind juice
3tbs chopped palm sugar

For the spice paste 3tsp dried shrimp paste
5cm galangal
2cm fresh turmeric
5cm ginger
6-10 shallots
3 garlic cloves
1 red chilli
6 raw macadamias
60ml groundnut oil
45ml coconut cream
Glutinous rice sushi
200g glutinous rice soaked one hour in water
Salt
20g groundnut oil
80ml coconut cream
30 x 20cm sheets of blanched banana leaf

Method

Devein the prawns split lengthwise season lightly with salt sugar and lime. Chill.

Dry-fry the shrimp paste for about three minutes. Crumble and blend in a food processor with the other ingredients except for half the oil and the coconut cream. Heat the rest of the oil in a pan and fry the paste and cream till it starts to separate. Add the prawns tamarind juice and palm sugar and sauté until done.

To make the rice sushi mix the rice with salt spread on a plate and steam for20 minutes. Mix with coconut cream and oil. Form into a log shape and lay in the middle of the banana leaf. Encase the rice in rolled banana leaf. Wrap in foil and chargrill for 15 minutes. Unwrap and remove the foil and leaf. Cut rice into 6 x 4cm diameter pieces. Chill.

To serve put the slice of rice on a plate and top with the prawn.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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