Creamy Oat Bowl With Shiitake And Prawns
Asian-style, creamy oat porridge topped with soy-sauteed shiitake mushrooms, chilli-ginger prawns and pickled vegetables
Ingredients
For the porridge
- 180 g quick cooking rolled oats
- 200 ml coconut milk
- 150 ml soaking water from the mushrooms
- 100 ml plain water more or less as needed
- salt
For the prawns
- 200 g fresh prawns cleaned and de-veined
- 1 tbsp gochujang paste
- 1/2 tsp grated garlic
- 2 tsp grated ginger
- 2 tbsps oil
For the mushrooms
- 4-5 dried medium sized shiitake mushrooms
- 1 garlic clove sliced
- 1 tbsp dark soy
- 2 tsp rice wine vinegar
- 2 tsp oil
For the pickled vegetables
- 2-3 small red radishes finely diced
- 1 medium cucumber finely diced
- 2 sugar
- 1 salt
- 2 any white vinegar
For the garnish
- 2 spring onions finely chopped
Instructions
- Mix the prawns with garlic, ginger and gochujang paste and marinate for 20 minutes.
- Soak the mushrooms, covered in 100 ml boiling water for 30 minutes.
- Toss the cucumber and radish in vinegar, sugar and salt and leave to cure, covered in the fridge.
- After 30 minutes, slice the mushrooms removing their stalks.
- Heat oil in a pan on medium heat and put in the garlic with the mushrooms. Cook for a minute, then add the soy and the rice wine vinegar. Cook for another 2-3 minutes till the mushrooms have soaked up all the liquid and appear browned. Transfer to another bowl and set aside.
- In the same pan heat 2 tablespoons of oil and saute the marinated prawns along with the marinade on medium heat.
- Cook for 7-10 minutes or until the prawns are cooked and opaque but still juicy. Set aside.
- Pour equal amounts of porridge in to the serving bowls and top with the prawns, mushrooms and pickled vegetables arranged in individual heaps. Pour over any sauce from the prawns.
- Sprinkle with spring onions and serve.
Notes
Adapted from Ali Conklin's recipe on Food 52