Mumbai x Japan

Koliwada prawn temaki

Name: Koliwada prawn temaki
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 300 g medium cleaned prawns (shrimp); 1/3 cup besan (chickpea flour, gram flour); 1 1/2 tbsp rice flour; 1 tbsp ginger garlic paste; 1 1/2 tsp kashmiri chilli powder; 1/4 tsp ajwain (carom seeds); 1 lemon; Salt, to taste; 1 1/2 cups for frying about 2 tbsp is absorbed cooking oil (vegetable oil); 1 1/4 cups uncooked short grain rice (sushi rice); 2 tbsp rice vinegar; 2 tsp sugar; 8 sheets halved nori sheets; 1 in matchsticks cucumber; 8 small leaves lettuce; 4 tbsp mayonnaise; 1 tbsp red chilli sauce; 1/2 tsp chaat masala; 2 sliced spring onion (green onion, scallion)

Mumbai fisherfolk crunch, rolled in nori. Eat it within a minute, or the nori sulks.

50 minTime

24 gProtein each

mediumSpice

Rolled by hand, fried by the sea2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

554kcalsame

24 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)300 g medium, cleaned

Besan (chickpea flour, gram flour)⅓ cup

Rice flour1½ tbsp

Ginger garlic paste1 tbsp

Kashmiri chilli powder1½ tsp

Ajwain (carom seeds)¼ tsp

Lemon1

Saltto taste

Cooking oil (vegetable oil)1½ cups for frying, about 2 tbsp is absorbed

Short grain rice (sushi rice)1¼ cups, uncooked

Rice vinegar2 tbsp

Sugar2 tsp

Nori sheets8 sheets, halved

Cucumber1, in matchsticks

Lettuce8 small leaves

Mayonnaise4 tbsp

Red chilli sauce1 tbsp

Chaat masala½ tsp

Spring onion (green onion, scallion)2, sliced

Method

6 steps

1Cook the rice with 1 1/2 cups water, covered on low heat, 15 minutes. Rest 10 minutes. Fold in the vinegar, sugar and 1/2 tsp salt; cool to room temperature.
2Toss the prawns with ginger garlic paste, chilli, ajwain, juice of half a lemon and salt. Rest 10 minutes, then add besan, rice flour and a splash of water to coat.
3Heat the oil on medium high heat to 180°C. Fry the prawns in batches 2 1/2 minutes until crisp and opaque through.
4Stir the mayo with chilli sauce and a squeeze of lemon. Sprinkle chaat masala on the hot prawns.
5Hold half a nori sheet shiny side down. Spread 2 tbsp rice on the left side, add lettuce, cucumber, 2 prawns and mayo, then roll from the corner into a cone.
6Top with spring onion and serve at once.

Serve it like this

Stand the cones upright in a glass filled with uncooked rice, or lay them in a row on a long board, prawn tails pointing up and a dot of chilli mayo on each.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Koliwada prawn temaki

Make it your way

Ingredients

Method

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