prawn ‘tem­pura’ sushi bowl with ponzu sauce

donna hay - Fresh + Light - - Light Energy Bars -

1 cup (180g) white quinoa

1¾ cups (430ml) water

16 peeled medium green (raw) tiger prawns (shrimp)

(about 380g), tails in­tact

1 tea­spoon dashi pow­der+

1 egg­white

1 cup (100g) quinoa flakes

2 ta­ble­spoons finely chopped nori

2 car­rots, shred­ded

1 cup (125g) shred­ded daikon sun­flower sprouts and bonito flakes+, to serve ponzu sauce

¼ cup (60ml) mirin

2 ta­ble­spoons tamari

2 ta­ble­spoons lemon juice

Place the quinoa and water in a medium saucepan over medium heat and bring to the boil. Re­duce heat to low, cover with a lid and cook for 15 min­utes or un­til ten­der. Re­move from the heat and set aside, cov­ered, for 5 min­utes. Set aside, un­cov­ered, to cool com­pletely.

Pre­heat oven to 240°C (475°F). Place the prawns and dashi pow­der in a large bowl and toss to coat. Place the egg­white in a medium bowl and whisk un­til foamy. Place the quinoa flakes and nori in a sep­a­rate medium bowl. Work­ing one at a time, dip the prawns into the egg­white and toss to coat in the quinoa flake mix­ture. Place on a lightly greased large oven tray and cook for 5 min­utes or un­til golden.

To make the ponzu sauce, place the mirin, tamari and lemon juice in a small saucepan over medium heat. Bring to the boil and cook for 3–4 min­utes or un­til syrupy.

Di­vide the quinoa be­tween bowls. Top with the prawns, carrot, daikon, sprouts and bonito flakes. Driz­zle with ponzu sauce to serve.

SERVES 4.

+ Dashi is a Ja­panese soup stock and bonito flakes are shaved pieces of dried fish. You can find both at Asian supermarkets.

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