Name: Japanese prawn and rice soup
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 tbsp grated ginger; 2 garlic cloves,crushed; ½ cup mirin; ¼ cup soy; 1.5 litre vegetable stock; 1 tbsp dashi powder; ½ cup short-grain sushi rice,rinsed; 150g sugar snap peas,trimmed; 2 tbsp sesame oil; 1 tsp chilli oil; 500g green tiger prawns,peeled tails intact; toasted sesame seeds,to serve; snowpea tendrils,to serve

Cook the rice while you build the flavour in this Japanese prawn and rice soup. James Moffatt

easyTime:<30 minsServes:4

You won’t believe how quickly this richly flavoured,satisfying prawn soup comes together,making it an ideal midweek meal.

Ingredients

2 tbsp grated ginger
2 garlic cloves,crushed
½ cup mirin
¼ cup soy
1.5 litre vegetable stock
1 tbsp dashi powder
½ cup short-grain sushi rice,rinsed
150g sugar snap peas,trimmed
2 tbsp sesame oil
1 tsp chilli oil
500g green tiger prawns,peeled tails intact
toasted sesame seeds,to serve
snowpea tendrils,to serve

Method

Step1
Combine the ginger,garlic,mirin,soy,stock and dashi stock in a large saucepan over high heat. Bring to a simmer. Add the rice,reduce the heat to medium and cook for 10 minutes,or until the rice is just tender. Add the sugar snap peas and cook for a further 2 minutes.
Step2
Heat the oils in a large non-stick frying pan,add the prawns,season with salt and pepper and cook for 4-6 minutes or until they change colour and become golden brown.
Step3
Ladle the soup into bowls,top with prawns,sesame seeds,and snowpea tendrils,and drizzle over a little of the oil left in the pan.