- For the seaweed crisps:
- 4 T rice starch
- 1 cup water
- 12 nori squares
- Vegetable oil, for frying
- For the red curry cream:
- 2 T red curry paste
- 1/3 400 ml coconut milk
- 3/4 cup cream
- 2 lemongrass sticks, crushed
- 1 ginger small thumb, chopped
- 12 medium tiger prawns
- Olive oil, for frying
- 200 g cooked sushi rice
- 1/2 butternut, boiled and cubed
- 1 t sesame seeds, toasted
- 1/4 cucumber, diced
- 1 x 5 cm ginger piece, sliced
- 50 g peanuts, toasted
- Fresh baby leaves, to garnish
To make the seaweed crisps, make a thin batter using the rice starch and water. Pass the nori through the batter and deep-fry at 160°C until they stop fizzing completely. Drain on kitchen paper and set aside.
To make the red curry cream, place a saucepan over a medium heat. Add the red curry paste and heat for a few seconds until fragrant. Add the remaining ingredients and gently infuse. Simmer for 15 minutes until slightly reduced and full of flavour.
To make the prawns, place a pan over a high heat. Lightly toss the prawns in the olive oil before flash-frying for 20 seconds on each side.
In a bowl, gently combine the cooked sushi rice and boiled butternut with your fingertips to prevent the rice from becoming mushy. Divide between four plates and top with the cooked prawns.
Scatter over the sesame seeds, cucumber, ginger and peanuts before drizzling with the red curry cream. Top with the fresh baby leaves and seaweed crisps.