Crunchy Gamba in Sushi Roll
not easy
90 mins
90 mins
Ingredients
- 200 g Sushi rice
- 2 TABLESPOONS Rice vinegar (Asian shop)
- 2 TABLESPOONS Sugar
- 1/2 TEASPOON Salt
- 100 g Tempura flour (Asian stores; alternatively wheat flour)
- 1 Egg yolk (Gr. M)
- 8 Stalks of green asparagus
- 12 raw Seawater shrimps (approx. 30 g each; without head and shell)
- 150 g Pankobrösel (Asian breadcrumbs; asian bread shops; alternatively breadcrumbs)
- 1 l Frying oil
- 4 Nori leaves (Asian shop)
- 100 g sweet and sour pickled radish (Asialaden)
- 2 TABLESPOONS Asian mayonnaise (substitute mayonnaise)
- 2 TABLESPOONS sweet-sour sauce
- 7-10 Tbsp Soy sauce, wasabi and sushi ginger
- 7-10 Tbsp Aluminium foil
- 4 long wooden skewers
- 7-10 Tbsp Bamboo mat
- 7-10 Tbsp Cling film
Directions
- 1
For the sushi rice, wash the rice until the water is clear, then drain. Carefully bring to the boil with 1⁄4 l water in a pot. As soon as the rice boils, close the pot with aluminium foil and a lid.
- 2
Cook at low heat for about 10 minutes. Cover and leave to swell for a further 10 minutes on the switched-off hotplate. Heat the vinegar, sugar and salt until the sugar has dissolved. Place the rice in a large bowl.
- 3
Drizzle vinegar mix over it and fold in with a moistened wooden spoon. Let the rice cool down a bit, but process it as warm as possible.
- 4
For the Tempura dough, mix 100 g Tempura flour, egg yolk and 1⁄4 l cold water. Do not stir too hard, the dough may be a little lumpy. Put it in the fridge, then it will be nice and crispy when baked out.
- 5
Wash the asparagus and cut the ends off generously. Cook in little water for 2-3 minutes. Lift out and drain well. Rinse shrimps, dab dry and remove the dark gut if necessary. Put 3 prawns on 1 skewer each.
- 6
First pull through the tempura dough, let it drip off a little and turn it in the panko crumbs.
- 7
Heat the oil in a wide pot to approx. 180 °C (it is hot enough as soon as bubbles rise from a long wooden skewer) or in a deep fryer. Fry the prawn skewers one by one for 3-4 minutes, turning them from time to time.
- 8
Drain on kitchen paper.
- 9
Line a bamboo mat with cling film. Place 1 nori leaf on the bamboo mat with the rough side facing upwards. With moistened hands about 1⁄4 Sushi rice crosswise on 2⁄3 of the leaf loosely thinly distribute.
- 10
Place about 1⁄4 of the radish and 1 asparagus stick in the middle of the rice. Drizzle 1 strip of mayonnaise and sweet and sour sauce over each. Put 1 prawn skewer on top. Roll up firmly using the bamboo mat. Do not wrap up the foil.
- 11
Pull out the skewers. Form 4 rolls in this way. Cut sushi rolls into 6-8 pieces. Add wasabi, soy sauce and sushi ginger.
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