A wise person once said, “Once you pop, you can’t stop” and we think that person is talking about these sushi-style tiger prawn rolls.
Preparation time: 1 hour
Cooking time: 15 minutes
Serves 2 to 4
375 grams prawns
25mL all purpose cream
salt and pepper, to taste
2 1⁄2 tablespoons white onion, minced
2 tablespoons garlic, minced
2 tablespoons red bell pepper, chopped
2 1⁄2 tablespoons celery, chopped
1 tablespoon crab fat
3 1⁄4 grams crab meat
1⁄2 cup Japanese mayo
1⁄2 cup guacamole
12 pieces nori (8 whole, 4 cut in half)
2 teaspoons cilantro, chopped
1⁄2 piece lemon
1. Clean, peel, and devein prawns. In a food processor, add prawns and all purpose cream, season with salt and pepper. Blend into a smooth paste.
2. Move prawn mixture into a mixing bowl, cover and chill for at least 1 hour.
3. In a skillet, add olive oil. Sauté in order: onion, garlic, red bell pepper, celery, crab fat. Sauté for at least 5 minutes then add coriander and 2 tablespoons Japanese mayo. Season with lemon, salt and pepper. Set aside.
4. On the half nori sheets, spread crab mixture thinly on the lower end. Start rolling and seal with a dab of water. Repeat the process until all the half nori sheets have been rolled. Set aside.
5. Remove prawn mixture from the chiller then spread evenly on the rough side surface of the whole nori sheets. On the lower end, spread guacamole horizontally and put a crab roll on top. Slowly roll like sushi, making a bigger roll and seal with a dab of water. Repeat process for all nori sheets. Set aside in the chiller.
6. Cut prawn rolls into sushi size and dab it with Japanese mayonnaise. Bake in a preheated oven, 350oF for about 15 minutes. Serve hot.
Recipe by Chef Niño Laus of Ninyo Fusion Cuisine
Photography by Justin de Jesus
This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.