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<Preparing the prawns>
Peel the shells and remove the back veins. Place the prawns in a bowl, add a pinch of salt and 1 teaspoon of starch, rub together lightly, wash, and wipe away moisture. *1
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Place the prawns in a bowl, add half a teaspoon of sake, a pinch of salt and a little pepper, and allow the flavours to blend. Add 1 teaspoon of starch and 1 teaspoon of salad oil, rub together to mix evenly, and cool in a refrigerator for 5 to 10 minutes. *2
Chop the refrigerator-cooled prawns coarsely and beat them lightly. *3 |
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<It is a good idea to prepare the following while cooling the prawns in the refrigerator>
Remove the core from the lettuce and prepare to a size that will be easy to make a parcel with. |
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Shred the perilla. |
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Cut the spring roll skins into strips about 1 cm wide and cut the strips again diagonally (into a rhomboid shape). |
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Remove the seed from the Japanese pickled plum, and beat the plum meat with a knife until it makes a paste. |
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- Fry in oil - *4
Fry the pieces of spring roll skin in salad oil heated to about 140 (285 ). Take them out when they turn light brown. Remove excess oil using kitchen paper. |
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Next, fry the pieces of prawn for not quite a minute, stirring them so that they do not stick together. Pick the pieces of prawn up with a strainer to remove the excess oil. |
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- Flavouring -
Add 1 teaspoon of mayonnaise and 1 teaspoon of sake to a bowl and mix them to extend the mayonnaise. Add salt, pepper, 4 tablespoons of chicken stock and the Japanese pickled plum paste, add starch with water, and mix well.
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Add the pieces of prawn to a wok (frying pan) and coat the prawns with the flavourings over a high flame. Turn the heat off when the sauce thickens slightly. |
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Arrange the mixture on top of the lettuce and top with the pieces of fried spring roll skin and shredded perilla. |
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