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mServes 6n @prawns 18 @harusame ("spring rain" filaments) 50 gms @small eggplants 3 @shiso (perilla) leaves 6 @Asakusa-nori (seaweed sheet) 1 @ao-togarashi (small sweet green peppers) 12 @egg 1 1) Shell and devein prawns. Trim tails and make several cuts along belly to @prevent curling when fried. 2) Dredge prawns in fine flour and dip into lightly beaten egg white. Wrap a @third of the shrimp with shiso leaves, another third with nori (cut nori into @sufficient pieces), and coat the remainder with harusame. 3) Cut off sharp parts of eggplant caps and cut body of eggplant lengthwise @into sections running up to, but not through, the caps. Align green peppers on @skewers and cut off stems. 4) Dip shiso-rolled prawns and nori-rolled prawns into batter and deep-fry. @Deep-fry harusame-rolled prawns without dipping into batter first. 5) Dip eggplants and green peppers into batter and deep fry. 6) Place absorbant paper on plate and arrange fried prawns, eggplants, and @peppers on top. |