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Japanese Aubergine with Ginger and Prawns
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A particularly happy combination of flavours, this spicy, delicately sweet dish is delicious piled on a heap of fluffy rice. To prepare rice for 4, Japanese-style, thoroughly rinse 300g shortgrain rice, cover with water in the proportion of 5 parts rice to 6 parts water, and soak for 30 minutes. Then bring rapidly to the boil, put on the lid, turn down the heat and boil for 5 minutes until the water is absorbed. Reduce the heat to the minimum and leave undisturbed and tightly lidded for 15 minutes. Leave to rest for 10 minutes before serving.
This recipe was first published in September 2001.