Crispy Ebi Donburi: Speedy Prawn & Rice Bowl

Method

1. 1

   Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 400ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   While the rice cooks, heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Carefully add the Jumbo Prawns Crispies in a single layer.

3. 3

   Pan-fry the prawns for 2-3 minutes per side, turning until they are beautifully golden brown and heated through, developing an irresistible crunch. Season lightly with a pinch of salt and pepper.

4. 4

   In a small bowl, whisk together the soy sauce and granulated sugar until the sugar is fully dissolved. This creates a quick, balanced sweet and savoury glaze.

5. 5

   Fluff the cooked rice gently with a fork. Divide the warm, fluffy rice evenly between two deep serving bowls.

6. 6

   Artfully arrange the hot, crispy prawns over the bed of rice in each bowl, creating an appealing presentation.

7. 7

   Drizzle the prepared sweet-savoury soy sauce generously over the prawns and rice. Serve immediately, allowing the aromas to tantalize before the first bite.