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Sticky chilli jam prawns and crispy rice bowl recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Create a crispy rice bowl with grilled chili jam prawns and charred pineapple for a taste of Thai street food.
Ingredients:
  • 300g (1 1/2 cups) basmati rice
  • 2 eggs
  • 20.00 ml Sweet Soy Sauce Kecap Manis
  • 140g (1/2 cup) chilli jam
  • 42.00 gm fresh lime juice
  • 500g green prawns, peeled, deveined, tails intact
  • 230g piece pineapple, peeled, cut into 1cm-thick small triangles
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 1/2 green oak lettuce, leaves separated, washed, dried
  • 2 green shallots, thinly sliced diagonally
  • 1 long fresh red chilli, thinly sliced
  • Sesame seeds, toasted, to serve
Instructions:
  • Prepare the rice according to the package instructions for absorption. Once cooked, transfer the rice to a large bowl and refrigerate overnight to firm up.
  • Preheat your oven to 220C/200C fan forced. Line a 22cm pie dish or round ovenproof dish with baking paper.
  • Combine eggs and kecap manis in a jug, whisk until well combined, then pour over the rice. Use clean hands to mix until well coated. Spoon into prepared dish, spread evenly over the bottom and up the side with the back of a spoon. Spray with oil and bake for 30-35 minutes until golden and crisp. Let cool in the dish for 30 minutes before serving.
  • Preheat a chargrill pan over high heat. In a large bowl, mix 1/3 cup jam and 1 tbsp juice. Add prawns, pineapple, and capsicum, and coat them well. Chargrill the mixture in 3 batches for 2-3 minutes per side until charred and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
  • In a bowl, mix together the rest of the jam and juice. Remove the paper from the rice bowl and place it on a serving plate. Line the bowl with lettuce, add the prawn mixture on top. Drizzle the juice mixture over it, then sprinkle with shallot, chilli, and sesame.

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