Be inspired with Recipes created by Chefs.
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|100||g||Fortune Fragrant Jasmine Rice|
|35||g||Crisco Vegetable Oil|
|6||each||Banana Prawns (Raw)|
|1||each||Bunch of Chives|
|1||each||Bunch of Shallots|
|100||g||Praise Whole Egg Mayonnaise|
|20||g||Salt and Pepper|
Deshell the prawns and remove the head and tail, then, slice them down the middle and stretch them open. Once they have flattened, slice the prawns thinly and then dice them. Place them in a bowl.
To create the prawn tartare, thinly slice the chives and shallots and add them in with the prawns. Squeeze in the lemon juice and add 20 grams of Crisco Vegetable Oil. Season with salt and pepper, then set aside.
To create the rice crackers, place the Fortune Fragrant Jasmine Rice, water, soy sauce and 20 grams of Crisco Vegetable Oil in a saucepan and bring to a boil. Leave the pot on the medium heat for 40 minutes, so the rice is well over-cooked. Once the rice has been drained, add the rice flour and flaked sauce.
Place the mixture on a lined oven-tray and cook it in a pre-heated oven at 120 degrees for 45 minutes. Once the side has turned golden brown, scrap the rice crackers to form individual slices. Then, put them into a deep-fryer at 200 degrees and once they have puffed up, drain them on a paper towel.
For the lemon mayonnaise, simply mix the lemon zest and juice through the Praise Whole Egg Mayonnaise.
To assemble your dish, place a few rice crackers on a serving platter, top them with a small amount of prawn tartare and a few dollops of lemon mayonnaise. Add some dill and furikake to finish.