Avocado and teriyaki prawns on a rice waffle bed, made using our Rotating Waffle Maker.
200g Basmati Rice
150g Avocado, smashed
90g Raw Jumbo King Prawns
¼ Cucumber, sliced into small batons
1 Spring Onion – trimmed and wiped
2 Lime Wedges
3g Fresh Coriander
For the teriyaki:
2 Garlic Cloves, crushed
1cm Fresh Ginger, finely grated
50ml Soy Sauce
40g Soft Brown/Granulated Sugar
1 tbsp White Wine Vinegar
Add the rice to a pan with 1 cup of water and a pinch of salt. With the lid on, bring to the boil, then turn down to the lowest heat, until all the water is absorbed (around 10 minutes).
In the meantime, heat up the waffle machine and make the teriyaki sauce.
To make the sauce, in a small jug, combine the garlic, ginger, soy sauce, sugar and white wine vinegar.
Cut the butter into small knobs and add half to the waffle machine. Pack the rice into all the grooves using a wooden spoon, working quickly to ensure even cooking.
Add the remaining butter to the top of the rice and close the lid. This should cook for 15 minutes until crispy and golden on the edges.
While cooking, heat a heavy-bottomed frying pan on a medium-high heat and add the teriyaki sauce and prawns. When the sauce bubbles stir for 2 minutes before turning the prawns. Stir for another 2 minutes until the prawns are cooked, then remove from the heat.
Using a wide spatula, carefully remove the golden waffle and transfer to a plate. Spread the avocado on top, leaving the crispy edges visible, add the cucumber and prawns.
Garnish with spring onion, coriander and lime wedges and serve immediately, with any remaining teriyaki on the side for dipping.