11. April 2026

Tokyo Tower

Our layers feature succulent, large raw tiger prawns seared to perfection and tossed in a bold fusion of sweet chili and sriracha. The prawns are crusted with a nutty blend of black and white sesame seeds, providing a satisfying crunch against the tender seafood.Served over a fluffy bed of long-grain rice, the meal is balanced by a refreshing Wakame seaweed salad seasoned with rice vinegar and a delicate touch of salt and sugar.

Ingredients (Serves 1)

Large Raw Tiger Prawns

2 tsp Black & White sesame seeds

Long grain rice

Sweet chilli sauce

siracha sauce

500g Dried Wakame Seaweed

1 tsp rice vinegar

Salt, Sugar & pepper to taste

Birdseye chilli, sriracha and coriander to decorate plate

Instructions

Cook approximately 50g of rice per person. Place in a pan with water double the amount of rice, bring to a boil. Turn the heat off - cover the pan with a lid and leave for 20 minutes.
If you have a metal colander or bamboo steamer add your raw prawns and place this on top of your pan of rice and cover with a lid until pink in colour.
Add a squeeze of siracha and sweet chilli sauce to the cooked rice and mix together. Get your ring mold and place the rice in, gently pushing down with the back of a spoon.

To rehydrate seaweed, place seaweed in a large bowl filled with water. Let soak for 3 minutes, or until seaweed is supple. Working by handfuls, squeeze seaweed of residual water.
Place seaweed on cutting board and chop into rough 1/2-inch slices. Dress seaweed in vinegar, oil, salt, and sugar. Adjust seasonings to taste, depending on how tangy you like your seaweed. Sprinkle with 1 tsp sesame seeds. Over the rice and carefully arrange a layer of seaweed salad.
Remove prawn head, use scissors if need be to cut the inside and remove the shell, devein the back of the prawn and place approximately 6 prawns on top into a flower shape. Spinkle onver the remaining 1 tsp of sesame seeds
Decorate you plate with chilli, sriracha and coriander.