New Update
| Main ingredients | Prawns, Sushi rice, Egg, Drinking soda, Refined flour, Oil, Nori sheet, Cabbage, Avocado, Carrot, Sriracha mayo |
| Cuisine | Japanese |
| Course | Starters |
| Prep time | 15-20 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 8 medium prawns, peeled and and deveined, tails intact
- 2 cups cooked sushi rice
- 1 egg
- ¾ cup drinking soda
- 1½ tablespoons refined flour (maida)
- Salt to taste
- Oil for deep frying
- 1 nori sheet
- ¼ medium cabbage, shredded
- 8-10 avocado slices
- ¼ medium carrot, peeled and cut into thin strips
- Sriracha mayo to drizzle
- Pickled ginger for serving
- Wasabi paste for serving
- Japanese soy sauce for serving
Method
- Give small slits on both the sides of the prawns without cutting through.
- Break egg into a bowl, add drinking soda and whisk well. Add refined flour and salt and whisk well.
- Heat sufficient oil in a kadai. Dip the prawns in the egg mixture, slide into hot oil and deep-fry in hot oil till golden brown and crisp. Drain on absorbent paper.
- Place a sushi mat on the worktop and keep a nori sheet on top.
- Apply some water on your palms, take some sushi rice and spread evenly leaving a little space on the edges.
- Arrange 2 prawns over the rice on each nori sheet and sprinkle cabbage on top. Arrange avocado slices and carrot strips on top.
- Drizzle sriracha mayo and roll tightly.
- Slice and serve with pickled ginger, wasabi paste and Japanese soy sauce.
Advertisment
