Japanese prawns and rice with hot spring eggs

AT A GLANCE

  • Serves 4 people

  • 2 sachets instant dashi (see note)
  • 220 gm sushi rice, rinsed under cold running water
  • 60 ml (ΒΌ cup) soy sauce, plus extra to taste
  • 16 medium uncooked prawns, peeled
  • 1 cup Asian greens, such as baby bok choy, choy sum or chrysanthemum leaves (see note)
  • 120 gm sugarsnap peas, trimmed
  • 2 tsp finely grated ginger, or to taste
  • 4 eggs, at room temperature
  • To serve: thinly sliced spring onion and toasted nori
01   Whisk dashi and 2 litres boiling water in a large saucepan over high heat, add rice and soy, bring to the boil. Reduce heat to medium-high, cook until rice is just tender (15-20 minutes). Add prawns, greens, peas and ginger, remove from heat, stand until prawns are cooked through and greens wilt (3-4 minutes).
02   Meanwhile, place eggs in a deep heatproof container. Add enough boiling water to cover, seal with lid and stand (10 minutes).
03   Ladle soup into warm bowls. Halve eggs with a knife, then scoop eggs from shells with a spoon, add to broth, scatter with spring onion and nori and serve hot.

Note Instant dashi is available from Japanese grocers. Chrysanthemum leaves are available from select Asian grocers.

Topics:

JAPANESE, SEAFOOD, SPRING, GINGER, RICE, FAST, EGGS, PEAS, PRAWNS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES

FEATURED IN

Nov 2011

Nov 2011

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