Ingredients
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1 kg Prawns, size 13/15, from one of the Blue Island Fish Markets
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100 g mayonnaise
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5 Nori sheets (for sushi)
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500 g rice for sushi (cook according to the directions on the pack)
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Flour
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1 pack Tempura (follow the directions on the pack)
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100 ml soy sauce
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50 g pickled ginger
Instructions
Clean the prawns, discarding only the tail. The prawns can be purchased already cleaned from one of the Blue Island Fish Markets.
With a knife, score the prawns underneath their joints to help them stay in line during cooking.
Put oil in a saucepan to fry the prawns when the oil is hot, dip the prawns in the flour and then in the tempura and fry until golden brown. Remove from the pan and place on kitchen paper to absorb any excess oil.
Take the nori sheets and add 3 tablespoons of rice, wetting your hands so that the rice does not stick to them, and with your thumbs spread the rice until it covers the entire surface of the nori.
Then place 2 prawns horizontally in the middle of the nori and draw a line of mayonnaise.
Sprinkle with fried tempura and gently press with the help of a bamboo sushi roll.
To get identical pieces of sushi, first cut the sushi in half with a sharp knife, then put the pieces side by side and cut them in half again. In total you will have 4 pieces, divide them again, two by two, and cut them in half again and so you will have 8 identical pieces.
It is very important to wet your knife with water every time you make a cut.
Serve with soy sauce and pickled ginger
Bon appétit!
By chef Noel Christos Bassil
