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Prawn Tartare on Furikake Rice Crackers

Goodman Fielder Food Service
Prawn Tartare on Furikake Rice Crackers

Prawn Tartare on Furikake Rice Crackers

Posted on 30th January 2018
Looking for something unique and different to add to your menu? Then give this Prawn tartare served on furikake rice crackers recipe a try!

Makes 10, scale as needed.

Ingredients

AmountMeasureName
100 g Fortune Fragrant Jasmine Rice
500 mL Water
35 g Crisco Vegetable Oil
50 g Soy Sauce
100 g Rice Flour
10 g Flaked Salt
6 each Banana Prawns (Raw)
1 each Bunch of Chives
1 each Bunch of Shallots
15 g Lemon Juice
3 each Furikake (Sheets)
100 g Praise Traditional Whole Egg Mayonnaise
1 each Lemon
15 g Dill
20 g Salt and Pepper
Rory Gene Greenwood McNeair

Message from
Rory Gene Greenwood McNeair

For any event, guests love to eat foods in one bite. That is why this recipe is the perfect dish for any function, whether it be a small-do or a thousand attendees.

Method

An image showing all of the ingredients for the prawn tartare recipe

Step 1

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.

Step 2

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.

The chef is seen making the prawn tartare mixture

Step 3

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.

Image of the rice boiling in a pot

Chef adding ingredients to the boiling rice

Photo of the rice crackers about to be baked in an oven

Photo of the rice crackers in a deep fryer

Step 4

For the lemon mayonnaise, simply mix the lemon zest and juice through the Praise Whole Egg Mayonnaise.

Chef is seen making the mayonnaise

Step 5

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.

Chef adding the tartare on the cracker

Rory Gene Greenwood McNeair

Message from
Rory Gene Greenwood McNeair

For any event, guests love to eat foods in one bite. That is why this recipe is the perfect dish for any function, whether it be a small-do or a thousand attendees.

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