Crispy Prawn Kimbap

• 6 Nori Sheets
• 2 Cucumbers
• 1 Carrot
• 1 pack pickled daikon
• 1 x 2 egg omelette, seasoned with light soy

Fried Prawns

• 12 prawns peeled and deveined
• 2 eggs
• 300g panko
• 200g plain flour
• Salt & Pepper

Kimbap Rice

• 400g short grain rice
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp mixed sesame seeds

Cut the cucumber, daikon and carrots into strips.

Measure 400g of rice. Wash the rice in a strainer under running water, mixing gently with your hands then leave to drain for 30 minutes, until the rice dries and separates into individual grains again. 

Add the rice and 480ml of the water (20% more water than the rice), with the lid on, resisting the urge to lift the lid so as to fully steam the rice. 

Over a high heat, bring it to the boil. Once you hear it boiling, reduce to a low heat and simmer for 12 minutes. Without lifting the lid, remove from the heat and leave it for 10 minutes, lid on, to finish steaming. Now you can lift the lid, mixing gently with a spatula.  Season the rice with the rice vinegar, sesame oil and sesame seeds.

In a small bowl, mix all the dipping sauce ingredients together and set aside. 

Arrange the beaten egg, flour and panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together well. To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil. Fry the prawns for prawns will take 3-4 minutes to cook (depending on the size).

Place the nori sheet at the front of the bamboo mat, rough side up. 

Wet your hands in water to stop the rice sticking to it before taking a lemon-sized handful of rice and spreading evenly along the nori, leaving 1 cm-sized riceless border along the side of the nori furthest away from you. 

Lay the cucumber, carrots, daikon and prawns horizontally across the centre of the roll. 

Start rolling! Hold the bamboo mat and nori with rice with your fingers, lifting it up and over the centre of the roll where the fillings are, and bringing it up to meet the edge of rice, just before the plain nori, using the rice to seal and the edge of nori to help stick the roll together. Make sure the fillings inside have not fallen out during this process. Firmly press and roll  the mat to help tightly form your roll before unrolling and repeating with the second piece of nori. Unroll the mat then use it to roll the second half of your nori sheet and fillings.