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From Dorothy McNett's recipes at www.dorothymcnett.com. Make ahead, and serve as an appetizer or as a great side dish to a vegetable salad.
5-6 large fresh prawns
Peel prawns. Place prawns on cutting board and using a slicing knife, slice each one in half lengthwise. Remove veins, trim and tidy the prawns and wash. Place in a single layer in a glass or ceramic pie dish, sprinkle on Tamari and ginger root. Cook in microwave 30 seconds, check and cook another 30 seconds, or as needed to turn them pink. Do not overcook. Sprinkle with rice vinegar and set aside to cool a bit. Now slice into very thin slices, paper thin if possible. Don't worry if they break a little. Cut a piece of cheesecloth into a 3 - 4 inch square. To shape into rolls, place 1-2 slices of the prawn in the center of the cheesecloth. Place 1 teaspoon of the sushi rice on them. Fold in the ends of the prawns enclosing the rice. Bring up the ends of the cheesecloth and twist to squeeze the prawns into a ball or a roll shape. Unwrap and place on serving plate and garnish with a small sliver of the pickled ginger. Repeat until you have made enough!
Recipe created 1999-07-11.