Japanese prawn rice, BBQ chicken wings and Apple chutney

published by Asianpost on Mon, 03/27/2006 - 19:43

Japanese Prawn Rice


Ingredients


4 cups Japanese short grain rice
8 cups water

180ml Mizkan Sushi Seasoning (sushi seasoned vinegar)

2 tbsps roasted white sesame seeds (slightly crushed)

1 tbsp roasted black sesame seeds (slightly crushed)

2 eggs

500g medium prawns (clean, deveined, with heads removed but shell intact)

1 tbsp Mizkan Sushi seasoning (for prawn)

1 tbsp soya sauce (for prawn)

1 1/2 cups frozen green peas (blanched in boiling water)

10 fresh shiitake mushrooms (panfry with pinch of pepper and salt, then chopped)

1/2 cup pickled ginger (chopped)

1/2 cup chopped spring onion

4 nori sheets (optional)


Method


Cook the rice (as per instructions given on the packet) in the rice cooker. Leave it in the rice cooker for 15 minutes when cooked before dishing it out to a tray to leave it for 10 minutes to cool.


Sprinkle the Mizkan Sushi Seasoning all over the cooked rice and mix well. Set aside.


Blanch the prawns in boiling water for two minutes (or just cooked), drain the prawns and soak them in cold water for a few minutes (change the cold water twice) to prevent them from being overcooked. Shell and cut the prawns into two and pat them dry. Add one tablespoon of Mizkan Sushi Seasoning and one tablespoon of soya sauce to the prawn. Leave them for 15 minutes.


Beat the eggs in a bowl with pinch of salt and pepper. Fry the egg omelette with little oil in a non-stick pan thinly. Cut the omelette in very fine strips. Put aside.


Mix prawns, mushroom, green pea and chopped pickled ginger to the sushi rice. Make sure it’s well mixed.


Sprinkle the omelette strips, roasted black/white sesame seeds and spring onion on top of the prawn rice. Eat the rice with soya sauce or wasabe.


Vegetarians can try using mango strips, fried tofu cubes, cucumber, carrot and mushroom. It is as pretty as it tastes.

 

 




Mediterranean BBQ Chicken Wings


Ingredients


20 chicken wings

1 large red onion, chopped

2-3 cloves garlic, smashed

½ to 1 bottle of Hickory Smoke BBQ sauce

juice from 1 lemon

chili powder (optional)

2 dash balsamic vinegar

4 to 5 table spoons of olive oil

ground black pepper

salt to taste


 

Method

Put chicken wings in a large bowl.


Add in all above ingredients and mix well.


Cover and refrigerate for at least two hours, but overnight is recommended to enjoy full flavour of the ingredients.


BBQ over hot coal.



This recipe is also perfect for barbecued lamb or shrimps.





 

Apple Chutney


Ingredients


1kg green apples (weight when peeled and chopped)

1 tsp salt

250ml vinegar

1 tsp pickling spices (tied inside muslin bag)

500g onions, finely chopped

300g sugar

1 tsp ginger

100g dried fruit (optional)

Method


Put onion in saucepan with 3 tablespoons of vinegar and simmer until very soft.


Add chopped apple, dried fruit, spice bag, salt, ginger and just enough vinegar to prevent mixture from burning.


Cook gently until fruit is soft, stirring from time to time.


Add remainder of vinegar and stir in sugar thoroughly. Boil steadily until chutney is thick. Remove pickling spices.


Spoon into jars.

 

 

Related Products


 

 

 Hickory BBQ Sauce


 

 

 

 

 

 

 

 

 

 

Sushi Seasoning


 

 
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