Crispy Korean Prawn Kimbap

200g sushi rice
240ml water
4–5 sheets nori (seaweed)
6–8 prawns, butterflied
2 eggs
1 carrot, julienned and cooked
Handful spinach, cooked and squeezed dry
Pickled daikon strips
Spring onions (optional)
Vegetable oil

The Rice Seasoning
Pinch salt
1–2 teaspoons sesame oil

The Prawn Coating
Plain flour (seasoned)
1 egg, beaten
Panko breadcrumbs

PREPARATION

1. Rinse the rice until the water runs clear, then cook with measured water. Bring to a boil, reduce to low heat and cook for 10–12 minutes, then rest covered for 5 minutes.
2. Spread the rice onto a tray to cool slightly, then season with salt and sesame oil, mixing gently.
3. Beat the eggs and cook a thin omelette in a non-stick pan, then slice into long strips.
4. Coat the prawns in flour, then egg, then panko breadcrumbs.

COOKING

1. Deep fry the prawns at 180°C for 2–3 minutes until golden and crispy, then drain.
2. Place a sheet of nori shiny side down on a bamboo mat.
3. Spread a layer of rice evenly over the nori, leaving a small gap at the top edge.
4. Arrange fillings in a line: pickled daikon, carrot, spinach, egg strips and crispy prawns.
5. Lift the mat and roll tightly, tucking the filling in firmly as you roll.
6. Seal the edge with a little water to secure the roll.
7. Slice into bite-sized pieces using a sharp knife.
8. Serve immediately or pack for later.

School of Wok Tips

• Keep rice at room temperature for easier handling and better texture.
• Do not overfill the roll or it will be difficult to seal.
• Use a sharp knife and wipe it clean between cuts for neat slices.
• Sesame oil is key to authentic kimbap flavour.

FAQs

What is the difference between kimbap and sushi?
Kimbap uses sesame oil and salt for seasoning, while sushi uses vinegar.

Can I make this without prawns?
Yes, you can use beef, chicken, tofu or just vegetables.

How do I keep kimbap fresh?
Wrap tightly and consume within a few hours for best texture.