
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
- 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.
- 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.
- 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.
- 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.
- *Note: You can use a larger frying pan and cook 2 portions at the same time.
- Half fill a bowl with warm Cooked Rice and cover it with the pancake. Drizzle the sauce over, top with Spring Onion, and enjoy.
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