prawn ‘tempura’ sushi bowl with ponzu sauce
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 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.
+ Dashi is a Japanese soup stock and bonito flakes are shaved pieces of dried fish. You can find both at Asian supermarkets.