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.
- 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
- Cook the jasmine rice in a small saucepan as per the packets instructions.
- Combine the fresh ginger, soy sauce, 2 tsp of the sesame oil and the honey together to make a marinade.
- 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.
- 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.
- While they’re cooking, drain the pak choi of as much excess water as possible.
- After the prawns have become slightly pink on one side, add the marinade and flip them over.
- Allow the prawns to cook through in the marinade which should cook down to a slightly sticky, slightly glossy liquid.
- To serve, divide the rice between two bowls, and top with the prawns, garnished with the chopped spring onions and pine nuts.
- 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.