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Chilli Miso Rice Bowl with Prawns

Guest recipe by Lara Lee

Lara Lee Chilli Miso Rice Bowl Recipe Tropical Sun Minced Red Chilli Paste

Difficulty rating: Easy/ Serves: 2/ Prep time: 30 minutes/ Cooking time: 15 minutes

Heat, acidity and salty umami, this chilli miso rice bowl with seared prawns is as quick and easy to cook as it is bold in flavour. King prawns are marinated in ginger, garlic and Tropical Sun Minced Red Chilli Paste and then seared, served beside crunchy soy-caramelised vegetables and topped with a luxurious fried egg. The rich, creamy yolk is the perfect companion to the fiery, tangy sauce, a combination of miso, Tropical Sun Minced Red Chilli Paste, soy and vinegar that is drizzled over the rice bowl just before serving, all topped with Tropical Sun Crispy Fried Onions.

Ingredients

200g raw, medium prawns, peeled and deveined

1 tablespoon of fish sauce

30g ginger (6cm), peeled, divided

2 garlic cloves, peeled and grated

1 ½ teaspoons of Tropical Sun Minced Red Chilli Paste, divided

Neutral cooking oil, such as sunflower oil

2 teaspoons of white miso paste

125g shiitake mushrooms, thinly sliced and stems removed

1 carrot, peeled and julienned

2 tablespoons + 1 teaspoon of light soy sauce, divided

1 tablespoon of rice wine vinegar (or white wine vinegar), divided

75g cavolo nero or curly kale (6 leaves), stems removed and roughly chopped

2 eggs

½ teaspoon of black sesame seeds

250g cooked Tropical Sun Glutenous Rice

1-2 tablespoons of Tropical Sun Crispy Fried Onions

Equipment list:

Knife, cutting board, grater or microplane, measuring spoons, large bowl, small bowl, large frying pan, wooden spoon, spatula stirrer, tongs, paper towels

Method

  1. Grate 10g (2cm) ginger, then combine with the fish sauce, garlic, ½ teaspoon of Tropical Sun Minced Red Chilli Paste and 1 tablespoon of oil in a large bowl. Add the prawns and marinate while you prepare the other ingredients.
  2. To prepare the sauce, combine 1 teaspoon of Tropical Sun Minced Chilli Paste with the miso, 2 teaspoons of vinegar and 5 teaspoons of light soy sauce in a small bowl and set aside.
  3. Julienne the remaining 20g (4cm) ginger. Heat 1 tablespoon of oil in a large frying pan on a high heat and add the shiitake mushrooms. Move around the pan and cook for 2 minutes, and then add the carrots and ginger for a further 2 minutes. Add 2 teaspoons of soy sauce and 1 teaspoon of vinegar to the pan and cook until the sauce evaporates. Remove from the pan and set aside.
  4. Add 1/2 tbsp oil to the frying pan on a high heat and add the kale. Cook for 1-2 minutes until just wilted, then set aside.
  5. Wipe out the pan. To fry the eggs, add 1 tablespoon of oil to the pan on a high heat, and once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned.
  6. Wipe out the pan, then return the heat to high and add 1 tablespoon of oil. Add the prawns - you may need to cook them in batches to avoid overcrowding. Cook for 2 minutes on one side; as the prawns curl into a C shape turn them over and cook for a further minute, until they are opaque and pink all over. Remove and repeat with the remaining prawns if required.
  7. To serve, divide the cooked rice between two bowls. Place the kale on top of the rice in one third of the bowl, the mushroom and carrot mix in another third and the prawns in the final third. Drizzle the sauce over the ingredients, and then place the fried egg on top. Scatter with sesame seeds and a generous spoonful of Tropical Sun Crispy Fried Onions. Enjoy!

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