FURIKAKE PRAWNS WITH FRIED RICE
2 Tablespoon veg oil
24 or 32 raw, peeled prawns (6 large or 8 medium per person)
4 eggs, beaten
4 cups cold cooked basmati rice
3 cloves garlic, diced or grated
2 teaspoons ground ginger
3 Tablespoons Herbie’s Spices Furikake Seasoning 4 spring onions, sliced thinly on an angle, extra for garnishing
4 Tablespoons soy sauce
1 cup Lebanese cucumber, halved lengthways, deseeded and sliced
½ cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
1 Tablespoons sugar
1 teaspoon salt
1. For the pickled cucumber, in a small bowl add the water, vinegar, sugar, and salt.
Stir until dissolved.
Taste and adjust to your liking before adding in the cucumber. Make sure it is all covered with the liquid.
2. Heat oil in a large wok and scramble eggs until cooked. Cover and set aside
3. In same wok, stir-fry prawns until cooked, tip out into separate bowl and sprinkle in 2 tablespoons Furikake seasoning and stir. Cover to keep warm
4. In same wok, add in spring onions, garlic and ginger and stir-fry for about a minute before adding in the cold rice.
Cook and toss regularly until thoroughly heated through