8-10 Fresh tiger prawns shells off tails on
1 tsp gochujang paste
2 minced garlic cloves
15ml rice time vinegar
Squeeze of honey
2tbs sesame oil
Generous pinch chilli flakes
Juice 1/2 lime
Thumb sized piece fresh ginger minced
1tbs Ponzu soy sauce
sticky sushi rice cooked according to instructions. ( enough for 2 or more up to you !)
1 handful fresh coriander
Some fresh mango,cucumber radishes spring onions chopped .
Some Baby sweetcorn onion spring onion & pack choy sliced
Leave aside some spring onion for garnish
Limes halved to serve
First marinate the prawns. Mix 1tbs sesame oil with juice of 1/2 lime garlic 1/2 coriander the gochujang sauce the ginger half the ponzu soy sauce, honey chilli then stir fry quickly in a wok on high heat until the prawns are cooked and the sauce reduces 3 mins or so.
In the same wok add the pak choy the onion sweetcorn and the rest of the soy and stir fry quickly.
Place a spoonful of the cooked sticky rice in a bowl, load on the fresh veg and mango then the stir fried veg and the prawns with a drizzle of sauce a squeeze more of lime with more spring onion fresh coriander and some sesame seeds .