- serves 1 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 200 g (1 cup) jasmine rice
- 35 g (¼ cup) frozen shelled edamame beans
- 5 cooked king prawns, peeled, intestinal tracts removed, tails intact, butterflied
- ¼ cup potato salad (store bought)
- ½ cup mesclun leaves
- ½ avocado, thinly sliced
To serve
- Kewpie mayonnaise
- pickled ginger
- wasabi
- soy sauce
Instructions
- Wash and drain the rice. Bring a medium saucepan of water to the boil, add the rice and boil for 15 minutes or until tender. Drain well.
- Meanwhile, bring a small saucepan of water to the boil. Add the edamame and cook for 4 minutes. Drain well.
- Place the warm rice in a serving bowl, arrange the remaining ingredients over the top and serve with the mayonnaise, pickled ginger, wasabi and soy sauce on the side.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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