Mumbai x Japan
Koliwada prawn temaki
Mumbai fisherfolk crunch, rolled in nori. Eat it within a minute, or the nori sulks.
50 minTime
24 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original554kcalsame
24 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
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.
