Cuisine
Time
40 mins mins
Servings
4 people people
Fried Prawns
Kimbap Rice
Cut the cucumber, daikon and carrots into strips.
Measure 400g of rice. Wash the rice in a strainer under running water, mixing gently with your hands then leave to drain for 30 minutes, until the rice dries and separates into individual grains again.
Add the rice and 480ml of the water (20% more water than the rice), with the lid on, resisting the urge to lift the lid so as to fully steam the rice.
Over a high heat, bring it to the boil. Once you hear it boiling, reduce to a low heat and simmer for 12 minutes. Without lifting the lid, remove from the heat and leave it for 10 minutes, lid on, to finish steaming. Now you can lift the lid, mixing gently with a spatula. Season the rice with the rice vinegar, sesame oil and sesame seeds.
In a small bowl, mix all the dipping sauce ingredients together and set aside.
Arrange the beaten egg, flour and panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together well. To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.
