Sticky Rice Salad with Spicy Prawns

Spicy sticky prawns served with salad items on top of rice in a bowl with chopsticks.

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5 from 1 vote

Sticky Rice Salad with Spicy Prawns

A lovely light rice salad with sticky gochujang prawns, simple and delicious.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Servings:

Calories: 664kcal

Author: Sasha Hooper

Equipment

Ingredients

150 g sushi rice (¾ cup) rinsed and drained
250 ml water (1 cup)
12 king prawns shelled and de-veined
2 teaspoons gochujang paste
½ teaspoon light soy sauce
½ teaspoon shaoxing rice wine
1 tablespoon groundnut or rapeseed oil
1 carrot shredded
1 red or yellow bell pepper or a mixture, shredded
60 g frozen edamame/soya beans (½ cup) defrosted
1 avocado diced
2 spring onions sliced
coriander leaves and sesame seeds to finish

For the dressing

1 clove garlic crushed or finely grated
a small piece of ginger finely grated
4 teaspoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon light brown sugar or use honey

Instructions

Place the sushi rice into a small saucepan with the water and a pinch of salt. Bring to the boil then cover tightly with a lid or a piece of foil and reduce the heat as far as it will go. Leave to cook gently for 20 minutes. Once cooked, leave to steam with the lid/foil on for about 10 minutes. Set aside to cool.
150 g sushi rice, 250 ml water
In a small bowl, mix the prawns with the gochujang paste, soy sauce and shaoxing rice wine. Leave to marinate whilst the rice cooks.
12 king prawns, 2 teaspoons gochujang paste, ½ teaspoon light soy sauce, ½ teaspoon shaoxing rice wine
Whilst the rice is cooling, heat the oil in a wok or frying pan until shimmering. Add the prawns and cook on high heat for about a minute, until cooked through.
1 tablespoon groundnut or rapeseed oil
Serve the rice into bowls and top with the shredded vegetables, edamame beans, diced avocado and sliced spring onions. Top with the cooked prawns.
1 carrot, 1 red or yellow bell pepper, 60 g frozen edamame/soya beans, 2 spring onions, 1 avocado
Mix all of the dressing ingredients together and drizzle over the top of the salad bowls. Finish with sesame seeds and chopped coriander leaves, if liked.
1 clove garlic, a small piece of ginger, 4 teaspoons rice vinegar, 2 teaspoons light soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon light brown sugar, coriander leaves and sesame seeds

Notes

Gochujang is a spicy, intensely flavoured Korean chilli paste. If you can't find it, feel free to substitute another chilli sauce of your liking. But do try and find the gochujang as it is delicious!

Nutrition