These are so so easy to make! The prawns are ready in less than 10 minutes and all the other steps are super simple and minimal. The perfect thing to whip up for a week day dinner. 

The thing that makes them so easy is using the McCormick’s Katsu Crumb Street Food Seasoning spice mix. Is super flavoursome, already seasoned, and thanks to the turmeric and panko crumbs it gives the prawns a crispy golden coating. I just use a little pickling juice to toss the prawns in a help the crumb stick.

You can change up the green vegetable you use in this dish, I’ve used green beans, snow peas, spinach, lettuce and broccoli and all are delicious. The lettuce doesn’t need to be tossed in a pan but the instructions stay basically the same for all the other options.

Don’t like white rice? Use quinoa or brown rice or your favourite mix!

Serves 2

Ingredients

200-300g shelled king prawns

1 Tbs pickling liquid from the pickled ginger

½ a packet McCormick’s Katsu Crumb Street Food Seasoning

1 cup cooked rice (serve hot)

2 tsps pickled ginger

1 radish, finely sliced

½ cup podded edamame beans (you can buy them in the frozen section).

1.5 cups green vegetable (such as broccoli or green beans

2 Tbs finely sliced spring onion

Neutral oil for cooking

Wasabi Lime Mayonnaise

2 tsps mayonnaise

Squeeze of lime juice

Wasabi paste or mustard to taste (you could also use mustard powder)

Directions

You can choose to remove the prawn tails or leave them on. Place in a bowl and toss with 1 Tbs pickling liquid from the pickled ginger. This just helps the coating stick.

Place katsu seasoning crumb in a shallow dish. One prawn at a time, dip the prawns in the seasoning mix, making sure they’re evenly coated. Set aside. If cooking rice from scratch cook, according to packet directions and your preferred method, now.

Blanch edamame beans in boiling water for 1 minutes until tender. Blanch the green beans in the same water and set both aside. Mix together the mayonnaise ingredients until smooth, you want it to be a a consistency you can drizzle.

Heat a Large non stick fry pan on medium high heat. Add enough oil to lightly coat the base. Once hot add the prawns in a single layer. Cook for a few minutes each side, or until golden and cooked through. Remove from the pan and lightly toss the cooked beans (or broccoli if using) in the hot pan to make sure it’s hot when you serve. It also picks up extra flavour this way.

Assemble bowls with a base of rice, topped with the greens, edamame, prawns, a squeeze of mayo, pickled ginger and a sprinkle of spring onion. Enjoy.