Marinated panko prawns with seasoned rice and sesame sauce

Ingredients

• 2 cups cooked rice
• 1 tbsp furikake seasoning
• 1 cucumber, cut into matchsticks
• 1 red radish, finely sliced
• 2 tbsp pickled ginger to serve
• PANKO CRUMBED PRAWNS
• 10 Tiger prawns - large, tail on
• 50g plain flour
• 1 egg, whisked
• 1 cup Obento Panko crumbs
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 cup vegetable oil for frying
• 100ml ponzu sauce
• 100ml soy sauce
• SESAME SAUCE
• 6 tbsp tahini
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 4 tbsp Kewpie mayonnaise
• 2 tbsp mirin
• 1 tsp red miso paste
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds

Method

1. In a small bowl, combine ponzu and soy sauce and add the prawns to briefly marinate.
2. Cook rice and season with furikake when ready.
3. Make the sesame sauce: In a small bowl, add tahini, soy, rice wine vinegar, mayonnaise, mirin, miso paste, and sugar. Mix thoroughly then transfer to a serving bowl. Swirl sesame oil on top of the sauce and sprinkle with toasted sesame seeds.
4. Combine panko crumbs with black and white sesame seeds to prepare for coating the prawns.
5. Remove the prawns from the marinade and pat dry with kitchen paper. Dredge the prawns in flour, shake off any excess flour, dip the prawns into the whisked egg then coat with the panko and sesame seed mixture one at a time.
6. Heat oil in a frying pan. Once the oil reaches medium heat, slowly put in the coated prawns and cook on each side for about 1-2 minutes. Do not stir or toss. Once cooked, drain on a wire rack.
7. Serve the marinated panko prawns over the seasoned rice along with cucumber and radish. Accompany with pickled ginger and the rich sesame sauce.

Product used in recipe

• Obento - Ponzu Sauce