Steamed prawn rolls
( SERVES 6 )
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|140 ml||Soy milk, warmed to blood temperature|
|1 tsp||Brown sugar|
|7 g||Active dried yeast|
|80 g||Flour, sieved|
|1 tbsp||Peanut oil|
|2 tsp||Sesame oil|
|650 g||Cooked prawns, chopped|
|350 g||White fish, chopped|
|1½ cups||Japanese mayonnaise|
|50 ml||Fish stock|
|1 pinch||Sansho pepper|
- Whisk the soy, salt, sugar and yeast together. Pour the yeast liquid into a food processor; add the flour, oils and egg. Blitz, then pass through a sieve, cover with cling film and prove until doubled in size.
- Heat a large saute pan, add a little oil (tip out any excess), ladle in 45ml of batter and swirl around the pan to form a crepe. When cooked, tip on to a plate and repeat until the mixture is used up. Keep warm.
- In a food-processor bowl that has been placed in the freezer, process the fish and prawns briefly, then add the rest of the ingredients, processing to combine. Place 200g on to a crepe and roll up, securing the edge with a little of the mixture.
- Wrap in cling film, tie a knot at each end and steam for five to six minutes.
- Cut into rounds, remove the wrap and serve the steamed prawn rolls with a spiced tomato-shellfish stew.
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