Prawns with butternut rice, red curry cream and seaweed crisps | Woolworths TASTE

Ingredients

• For the seaweed crisps:
• 4 T rice starch
• 1 cup water
• 12 nori squares
• Vegetable oil, for frying
• For the red curry cream:
• 2 T red curry paste
• 1/3 400 ml coconut milk
• 3/4 cup cream
• 2 lemongrass sticks, crushed
• 1 ginger small thumb, chopped
• 12 medium tiger prawns
• Olive oil, for frying
• 200 g cooked sushi rice
• 1/2 butternut, boiled and cubed
• 1 t sesame seeds, toasted
• 1/4 cucumber, diced
• 1 x 5 cm ginger piece, sliced
• 50 g peanuts, toasted
• Fresh baby leaves, to garnish