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 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.
Photography: Anson Smart
© DONNA HAY GROUP
