EBI TEMPURA AND TAKWAN URAMAKI WITH FRESH SLICED MANGO TOPPING

(courtesy Arvind V, Sous Chef Culinary, Hyatt Regency Chennai)

INGREDIENTS

For the Sushi rice vinegar

Sushi vinegar 100 ml

Sugar 30 grams

Salt 10 grams

Kombu leaf 1 finger sized piece

For the Tempura prawn

Prawn 2 pieces

Tempura flour 120 grams

Chilled water as required to make a smooth batter

Dashinomoto granules (available in stores) 1 pinch

Egg 1 whole beaten

Hon Dashi (Soup Stock) ½ teaspoon

Condiments

Kikkoman soy 30 ml

Gari ginger 4 to 5 slices

Wasabi 15 grams

METHOD

To make the Sushi rice vinegar, boil all ingredients except kombu. Wipe off the preserving salts on the kombu leaf and add it to the vinegar after it is taken out of the fire.

Wash 400 grams of sushi rice till the water is clear. Allow to sit for at least half an hour. Use 1:1 ratio with rice and water, cook in an electric kettle/steamer. Mix vinegar with rice and let it cool.

Measure 200 grams tempura flour, mix with ½ teaspoon hon dashi, then pour in the required amount of chilled water and one beaten egg. Mix thoroughly and add a few cubes of ice until use.

Cut the veins in the prawns from its spine and sides and gently pull make the same longer, dust in som tempura flour and keep aside.

Heat the oil in a pan, sprinkle some tempura batter. Once golden coloured, remove them with a strainer and place on oil absorbin paper. Dip the prawns in the batte and fry them as well, keep aside.

To prepare the roll, take one she of nori seaweed and cut it into hal place on the bamboo mat and laye thin cover of vinegared sushi rice on the same.

Flip the rice co ered side onto th bottom and squi a clean line of kewpie mayo hor zontally on the sheet. Place som fried crumbs of tempura along th lines of the may Place the tempur prawns (tails fac ing outwards) on the same line. Place thin slices of takwan in similar fashio The filling should not overflow or come out of

the sides while you roll the bamboo mat to mak the nori into a tube to make sushi.

Once the roll is firm and the rice has clung to its surface without falling, slice ripe mango into small, thin slices and arrange them on top of the roll. Place the bamboo mat on the mago topped roll and gently press the same to ensure it does not fall off.

Wet the sushi knife and cut the r into 8 equal pieces and arrange them on a platter.

Grate a spoonful of wasabi root and make a small rosette of gari g ger and place both in front of the sushi. Serve with soy sauce