Name: Prawns with butternut rice, red curry cream and seaweed crisps
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the seaweed crisps: ,rice starch 4T,water 1cup,nori squares 12,Vegetable oil, for frying ,For the red curry cream: ,red curry paste 2T,coconut milk 1/3 400ml,cream 3/4cup,lemongrass sticks, crushed 2,ginger small thumb, chopped 1,medium tiger prawns 12,Olive oil, for frying ,cooked sushi rice 200g,butternut, boiled and cubed 1/2,sesame seeds, toasted 1t,cucumber, diced 1/4,ginger piece, sliced 1 x 5cm,peanuts, toasted 50g,Fresh baby leaves, to garnish

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Luke Dale-Roberts

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Ingredients

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