Prawns are considered a delicacy in many parts of the world, and should always be bought fresh and cleaned thoroughly. Chef Juanito Molina, of Chez Sushi, says: “Prawns are a big part of our menu and work well in almost all dishes because they can be cooked in many ways, and with a number of other flavours. That versatility is why this is one of my favourite ingredients.”
Prawn tempura sushi burrito
Ingredients for prawn tempura
½ cup plain flour
Pinch of bicarbonate of soda
½ cup iced water
½ egg
Sunflower oil, to fry
80g prawns
Method for prawn tempura
Make the batter by sifting the flour and bicarbonate of soda in a bowl. Add the chilled water and lightly whisked egg until just combined without overmixing so that the paste still has lumps.
Heat oil at medium-high.
Holding the prawns by the tail, dip them individually in the batter mix. Coat evenly, shaking off any excess.
Add prawns to the well-heated oil and cook for a few minutes until golden brown.
Using a slotted spoon, transfer the prawns to a paper-towel-lined tray. If needs be, reheat the oil between batches.
Ingredients for sushi burrito
Bamboo rolling mat
1 nori sheet
150g Japanese white rice
5g sesame seeds
15g asparagus
15g avocado
45g crabstick
20ml soy sauce
30ml spicy mayonnaise
80g prawn tempura
Method for sushi burrito
Lay the bamboo rolling mat on a flat surface, place the nori sheet on top and then spread the sushi rice thinly and evenly over the nori.
Sprinkle the sesame seeds over the sushi rice first, and then add the asparagus and avocado evenly.
Mix the shredded crabstick with the soy sauce and spicy mayonnaise. Add the mixture, along with the prawn tempura.
As you’re rolling, use both hands to keep the roll tight and use your bamboo mat to distribute the pressure evenly. Cut in halves or quarters, and serve fresh.
