Japanese Prawn Rice
Ingredients
8 cups water
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.
Mediterranean BBQ Chicken Wings
Ingredients
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.
Ingredients
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.
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