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Korean Prawn Rice Bowl with Sesame Pak Choi

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Korean

Description

These delicious Korean prawn bowls are also great served cold for a packed lunch. The sesame pak choi I promise you will also become your go-to Asian side.


Ingredients

Scale
  • 110g Jasmine Rice
  • Heaped 1/2 tsp Grated Fresh Ginger
  • 2 tsp Dark Soy Sauce
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Runny Honey
  • Splash Groundnut Oil
  • 150g Raw King Prawns (defrosted if frozen)
  • 1 Spring Onion, finely sliced
  • Small Handful Toasted Pine Nuts, roughly chopped (optional)

For the Sesame Pak Choi

  • 6 Baby Pak Choi
  • Sea Salt
  • Splash Toasted Sesame Oil
  • Black Sesame Seeds

Instructions

  1. Cook the jasmine rice in a small saucepan as per the packets instructions.
  2. Combine the fresh ginger, soy sauce, 2 tsp of the sesame oil and the honey together to make a marinade.
  3. To start the sesame pak choi, separate each piece from the stem, and discard the hard middle. Place the in a large bowl, and pour over a kettle of boiling water so that they are completely submerged. Leave them to blanch.
  4. When the rice is almost ready, heat a splash of groundnut oil in a small frying pan, and add the prawns, drained well and patted dry on a piece of kitchen towel to remove any excess moisture.
  5. While they’re cooking, drain the pak choi of as much excess water as possible.
  6. After the prawns have become slightly pink on one side, add the marinade and flip them over.
  7. Allow the prawns to cook through in the marinade which should cook down to a slightly sticky, slightly glossy liquid.
  8. To serve, divide the rice between two bowls, and top with the prawns, garnished with the chopped spring onions and pine nuts.
  9. Toss the pak choi with a dash of sesame oil, a generous amount of sea salt, and a good sprinkling of sesame seeds (bonus points if you’ve found a tub of those already toasted ones at the Asian grocery), and serve immediately, as blanched veggies cool down very quickly.