Recipe: Tempura Prawn Sushi And Egg Roll
We've done a few sushi platters now...but you guys still wanted more! We made tempura prawns to put in our rolls, and we were inspired by you to try something completely new to us...Tamagoyaki! Loved it! :D
For The Sushi Rolls
- 250 g sushi rice
- 275 ml water
- 60 ml rice vinegar
- 30 g caster sugar
- 1 pack nori sheets
- 1 handful shrimp
- 75 g self-raising flour
- 150 ml ice-cold sparkling water
- 500 ml groundnut oil for frying
- 1 pinch salt
- 1 ripe avocado
- 2 spring onions
For The Tamagoyaki
- 4 eggs
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
- 1 bottle soy sauce
- 1 bowl pickled ginger
- 1 small bowl wasabi paste
Cook The Rice
Wash the rice in water until the water runs almost clear.
Drain the rice and add to a saucepan with the 275ml of water.
Heat to a boil then reduce the temperature, cover the saucepan and simmer very gently for 20 minutes before removing from the heat.
Warm another small saucepan and add the vinegar, sugar and half a teaspoon of salt.
Pour the sweetened vinegar over the cooked rice as soon as the sugar has dissolved and stir gently, then leave the rice to cool.
Fry The Prawns
Heat the oil to 180°C in a deep saucepan or fryer, never leaving unattended.
Whisk the flour with the cold sparkling water and salt to form a batter.
Dunk the prawns in the batter and lower into the oil to fry for 2 minutes.
Scoop from the oil and allow to drain to kitchen paper.
Assemble The Sushi Rolls
Halve, de-stone and slice the avocado flesh.
Lay a nori sheet onto a sushi mat and spread a layer of the cooled rice over two thirds of it.
Arrange the cooled prawn tempura and avocado slices along the middle along with e a few spring onion slices, then roll up tightly.
Wrap in clingfilm and leave in the fridge to set up for 30 minutes.
Start The Egg Rolls
Beat the eggs with the sugar, soy sauce and mirin for the tamagoyaki. Use a fork or chopsticks rather than a whisk to avoid too many bubbles.
Brush a rectangular frying pan with oil and pour in a little of the egg mixture to make a thin omelette.
Finish The Egg Rolls
When almost cooked on the top, roll the omelette up and hold at one side of the pan.
Brush the rest of the frying pan and pour in more egg mixture to make another thin omelette.
Roll the first omelette roll back over the second omelette when it's almost cooked.
Repeat the process with all of the egg mixture to get a larger egg roll, then leave to cool.
Slice And Serve!
Slice both the egg roll and prawn rolls into bite-sized pieces and arrange neatly on a board with wasabi, soy and pickled ginger on the side.
Enough for 4
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