x

Abu Dhabi, UAESaturday 23 June 2018

My key ingredient: prawns 

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.”

Chez Sushi chef
Chez Sushi chef

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 burrito
Prawn tempura burrito

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.