Tenmusu

• Seafood

  • 8 Prawns

• Produce

  • 2 Seaweed sheets

• Condiments

  • 10 g Japanese mayonnaise

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 50 g Plain flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 50 g Water

• Other

  • 15 g Tsuyu (or ½ tsp salt instead

Found on chopstickchronicles.com

Description

Ingredients

• 2 cups uncooked rice
• 2 seaweed sheets
• 1 tsp salt
• 8 prawns
• Oil for frying
• 50 g plain flour
• 15 g tsuyu (or ½ tsp salt instead)
• 10 g Japanese mayonnaise
• 50 g ice cold water

Directions

• Cook the rice according to your rice cooker instructions or cook in a pot.
• Prepare the prawns by peeling off the shell, removing the tail, and cleaning out the inside.
• Slightly grill the seaweed sheets and cut each sheet into 4 long strips.
• Put all the batter ingredients into small bowl and stir until its just mixed.
• Heat some oil to 180c.
• Dip the prawns into the batter then deep fry them all for just a couple of minutes (be careful not to overcook).
• Place a sheet of cling wrap into a rice bowl and put some rice (1/8 of the amount of rice) into the bowl.
• Make a small well in the centre of the rice and place 1 prawn into the centre.
• Fold the cling wrap together and shape the rice into a triangle around the prawn.
• Remove the cling wrap and put one seaweed strip around the rice.
• Repeat for the remaining rice and prawns.