Recently I have been cooking this dish repeatedly. The mixture of Prawns and Onion is supposed to be deep-fried, but I am reluctant to use a lot of oil since the accident I burnt my face with hot oil. I cook it with a generous amount of oil using a frying pan. It’s safe and easy. It seems my husband loves this rice bowl very much as he always says ‘Oishii’ that means ‘Delicious’ in Japanese.


Makes

2 Servings

Ingredients

1/2 Onion *thinly sliced
160g shelled and deveined Prawns *thawed if frozen
*Note: Today I added 3-4cm Carrot, cut into thin strips, as well.
5 tablespoons Self-Raising Flour OR Plain Flour *plus extra
1 small pinch Salt
1 Egg *whisked
2 tablespoons Water
Oil for frying
2 servings warm Cooked Short Grain Rice
Finely chopped Spring Onion

Sauce
1/2 cup Water
1/4 teaspoon Dashi Powder
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar

Method
  1. To make Sauce, place Water, Dashi Powder, Soy Sauce, Mirin and Sugar into a small saucepan and bring to the boil. Boil for 1 minute, remove from heat, and set aside.
  2. Cut Prawns into smaller pieces if large. Place the Prawns and sliced Onion (and Carrot) in a mixing bowl. Sprinkle with Self-Raising Flour (OR Plain Flour) and Salt, and mix to coat all pieces with the Flour. Add Egg and Water, and mix to combine.
  3. The batter should be thick and it works like a glue. The ingredients are just sticking together. Add extra Flour if required. Divide the mixture into 2 portions.
  4. Heat a generous amount of Oil in a small frying pan over medium low heat, form a round like pancake with a portion, and cook until both sides are nicely browned and cooked through. Use a plate to flip it over. Repeat with the remaining mixture.
  5. *Note: You can use a larger frying pan and cook 2 portions at the same time.
  6. Half fill a bowl with warm Cooked Rice and cover it with the pancake. Drizzle the sauce over, top with Spring Onion, and enjoy.