Ingredients
- 12 banana prawns, steamed and peeled
- 24 scallops, roe removed and seared
- 200 ml Barker's Professional Miso & Ginger Dressing
- 1 lime, juiced
- 150 ml thick coconut cream
- 2 cups black rice, cooked
- 2 avocados, flesh sliced
- 1/2 piece red cabbage, finely sliced
- 10 g toasted sesame seeds
- 1/2 telegraph cucumber, peeled and sliced
- 20 asparagus, steamed
- 40 g Pickled ginger
- 28 toasted seaweed crisps
- handful fresh coriander sprigs
Method
- Place the prawns and scallops in a mixing bowl.
- Pour over the Barker's Professional Miso & Ginger Dressing, lime juice and coconut cream to cure the seafood for 15 minutes at room temperature.
- Fold some of the cured seafood into the warm, black rice.
- In a presentation bowl, spoon the black rice in a mound.
- Add the avocado, cabbage mixed with sesame seeds, cucumber, asparagus, ginger, seaweed crisps and coriander.
- Pour over any seafood cure that is left and serve.
This Recipe Uses
Miso & Ginger Dressing 1L
$16.99
1 litre
