Wild Tiger Prawns, Yuzu, Ginger and Lemon Kamameshi

Try a deliciously different Japanese-inspired dish of rice with wild tiger prawns
By Nic Watt
Wild Tiger Prawns, Yuzu, Ginger and Lemon Kamameshi
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 1.2 kg akotaki mochi rice, washed
  • 1.2 kg kamameshi stock
  • 4 sticks celery, diced
  • 100 g miso butter
  • 6 wild tiger prawns
  • 3 tbsp olive oil
  • 1 lemon, juice and grated zest

To garnish

  • pinches dried red chilli flakes
  • 5 cm piece ginger, sliced
  • pinches chrysanthemum flowers
  • 1 spring onion, sliced


1. Preheat the oven to 180C/gas 4. Combine the rice, kamameshi stock, celery and aburage in a large saucepan.

2. Bring to the boil and cook for 4 minutes, stirring occasionally.

3. Reduce the heat and simmer for a further 4 minutes. Remove from the heat, cover and leave to stand for 4 minutes.

4. Add the miso butter and yuzu.

5. Push the tiger prawns onto skewers. Heat the oil and fry the prawns for 2 minutes, until golden. Transfer to the oven and roast for 3-4 minutes. Remove from the oven and squeeze over the lemon juice.

6. Transfer the kamameshi to a large serving dish and top with the cooked prawns. Scatter over the chilli, lemon zest, ginger, chrysanthemums and spring onion and serve at once.

Rate This Recipe