Tuesday, 11 November 2014

ebi raisukaree: a wagamama inspired recipe.


I like to think of myself as someone who loves to try new things at restaurants. But at some places, there just seems to be that dish. No matter how much you browse the delicious dishes shouting "Pick me! Pick me!" that dish will always win you over. at Wagamama, that dish is Ebi Raisukaree. a fragrant coconut and lime sauce with red chillies, coriander and your choice of chicken or prawns. I hope Wagamama don't mind, but I just had to recreate it at home. 

Verging on almost Thai inspired flavours, this Japanese creation's most important elements are the red curry paste, creamy coconut and zing of lime. In the restaurant you also get mange tout, red onion and red peppers scattered throughout for a gorgeous crunchy texture. 

Shopping list.
(serves two)
For the curry paste
♥ 1 inch of fresh ginger
♥ 1 stem of lemongrass
♥ 2 tsp of very lazy red chillies 
♥ 1 tsp coriander seeds
♥ 1 tsp ground cumin
♥ 1 tsp paprika
♥ 1 tsp coriander seeds
♥ 1 clove of garlic
♥ A squeeze of lime, saving the rest for garnish

Ebi Raisukaree
♥ 200g cooked king prawns
♥ A white or red onion
♥ A can of coconut milk
♥ 1 tsp fish sauce
♥ Your choice of rice
♥ A handful of fresh coriander

Equipment: a pestle & mortar, a wok.

Step one. Begin by making your curry paste by mixing together the elements in a pestle and mortar. the finer your chop them, the less work for the grinding. Although extra lime juice can help if you're struggling.


Step two. Add your paste to your wok and allow it to coat the edges. Throw in your onions followed by your king prawns. 

Tip: You can butterfly the prawns by cutting a little nick along the back.


Step three. After a few minutes on a medium heat, pour in the can of coconut milk and dash of fish sauce. turn down the heat. This is where you can add any veg that takes your fancy too. 


Step four. Cook your rice according to instructions whilst you allow the curry to simmer for 10-15 minutes. If you have a lid for your wok, place this on top.

Step five. Serve up your rice in the middle of the plate - I used sticky rice so was easy just to mould this with a large spoon. Alternatively you could use a ramekin lined with cling film.

Step six. Pour your curry around the edges of the rice and garnish with coriander and a wedge of lime. 


Have you ever tried Ebi Raisukaree? Have your ever recreated your favourite dishes from a restaurant? 

If you liked this you may like yo! sushi glazed chicken teriyaki or king prawn gyoza.

6 comments:

  1. Looks too nice!! im a Massive fan of Asian & japenese food :) how i wish i could even cook like this!! hehe looks lovely

    ReplyDelete
  2. Don;t ever make this! I made it it wasnt even nice! Have jacket potatoes instead.

    ReplyDelete
    Replies
    1. I'm really sorry you didn't like it - it's honestly one of my favourite evening dinners x

      Delete
  3. I made this tonight and wow omg how delicious is this!! But just in your recipe you have mistaken coriander twice instead of salt. Thank you dear!!

    ReplyDelete
  4. This looks lush! I'm going to have to try this one night, it's making me hungry just looking at it :P

    ReplyDelete