Brown rice mush­room con­gee with chilli prawns

donna hay - Fresh + Light - - Light Sweet Treats -


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

chilli mari­nade

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.