Brown rice mushroom congee with chilli prawns
2 teaspoons dashi powder+
1.5 litres boiling water
1 tablespoon grapeseed oil
3 eschalots (French shallots), finely chopped
3 cloves garlic, crushed
2 cups (400g) brown rice
1 litre chicken stock
16 large green (raw) tiger prawns (shrimp), tails intact
100g enoki mushrooms, trimmed purple shiso leaves and micro (baby) shiso leaves (optional), to serve
4 cloves garlic
2 dried chillies
2 tablespoons tamari (
2 tablespoons sesame oil
¼ cup (60g) mirin ( Japanese rice wine)
see note page 100)
Place the shiitake mushrooms and dashi in a large heatproof bowl. Cover with the boiling water and set aside for 10 minutes.
Heat half the grapeseed oil in a large saucepan over medium heat, add the eschalot and garlic and cook, stirring, for 3 minutes. Add the rice, stock and dashi broth. Cover with a lid and bring to the boil. Remove the lid, cook, stirring occasionally, for 50 minutes or until the rice is very tender.
To make the chilli marinade, place the garlic, chillies, tamari, sesame oil and mirin in a small food processor and process until smooth. Pour into a large bowl, add the prawns and toss to coat.
Heat the remaining grapeseed oil in a large frying pan over high heat. Add the enoki mushrooms and cook for 1–2 minutes or until lightly browned. Set aside. Remove prawns from the marinade, reserving the marinade, and cook for 5 minutes or until cooked through. Add the reserved marinade and cook for 1 minute or until slightly thickened. Remove from the heat. Divide the congee between bowls and top with the enoki mushrooms, prawns, marinade, and shiso leaves, if using, to serve. SERVES 4.
+ Dashi powder is a Japanese powdered soup stock. It’s available in the Asian aisle of supermarkets and in Asian grocers.