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- Crispy Rice with Prawns and Avocado
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Search results for 1 tbsp potato starch (or use cornflour)
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Search results for 2 tsp rice vinegar
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Search results for 3 tbsp (approx.) light olive oil, for the tin and for frying
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Search results for 140g large cooked king prawns
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Search results for 3 tsp sesame oil
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Search results for ½ lime, juiced
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Search results for 3 (approx.) dashes Tabasco
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Search results for 1 tbsp malt vinegar (or use rice vinegar)
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Search results for 2 (approx.) large pinches sesame seeds, for sprinkling
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Ingredients
- 250g sushi rice
- 1 tbsp potato starch (or use cornflour)
- 2 tsp rice vinegar
- 3 tbsp (approx.) light olive oil, for the tin and for frying
- 140g large cooked king prawns
- 3 tsp sesame oil
- 1 avocado, cut into 1 cm cubes
- ½ lime, juiced
- 2 tsp (approx.) sriracha sauce, plus extra for drizzling
- 1 salad onion, finely sliced
- 3 (approx.) dashes Tabasco
- 1 tbsp soy sauce
- 1 tbsp malt vinegar (or use rice vinegar)
- 2 (approx.) large pinches sesame seeds, for sprinkling
- ½ (30g) pack coriander, leaves picked