California Rolls with deep fried prawns
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Serves: 4 Rolls, approx. 32 pieces
Ingredients:
1 egg yolk
40 g all-purpose flour
1/2 teaspoon of salt
8 prawns (10-15 g each)
all-purpose flour for coating
oil for deep frying
2 sheets of dried seaweed (Nori)
500 g prepared USA sushi rice (please see basic recipe)
Wasabi paste
White and black sesame seeds (40 g each)
Wasabi paste and pickled ginger slices to serve
Instructions:
1. Produce a tempura paste from egg yolk, wheat flour, salt and 60 – 70 ml ice water and let it swell.
2. Coat the prawns with all-purpose flour, then dip them in the tempura paste and fry them in the hot oil in a deep fryer. Allow the excess to drip off on kitchen paper.
3. Cut Nori sheets into halves. Cover a bamboo mat with plastic wrap. Put half a Nori sheet on it. Spread approx. 120 g of USA sushi rice on it and press it. Then turn it around, so that the Nori is on top. Spread Wasabi paste thinly on a third of the Nori sheet. Place 2 prawns lengthwise on it.
4. Roll the bamboo mat forward, pressing the ingredients inside. Press the mat firmly and remove the rolled sushi.
5. Pour the white and black sesame seeds in lengthwise stripes on a plate. Turn around the sushi-roll in it, until it is covered all over with sesame seeds.
6. Cut the roll in 8 pieces always wiping the knife with a wet cloth before slicing. Continue the procedure with the other ingredients.
7. Serve sushi warm with Wasabi paste and pickled ginger.
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