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Easy Japanese Recipes

Prawns on lettuce

Prawns on lettuce
Type of Food
Cooking time
15 mins
Ohsenro Chinese Cuisine, Akasaka Branch

Ingredients (For 4 person)
150 g(5 1/3pound)
1 teaspoon
3 leaves
As required
Green Perilla
2 leaves
As required
Spring roll skins
1/2 piece
Salad oil
As required
Chicken stock
4 tablespoon
As required
Large Japanese pickled plum
1 piece
Starch with water
1 teaspoon each of starch and water

<Preparing the prawns>
Peel the shells and remove the back veins. Place the prawns in a bowl, add a pinch of salt and 1 teaspoon of starch, rub together lightly, wash, and wipe away moisture. *1
  Place the prawns in a bowl, add half a teaspoon of sake, a pinch of salt and a little pepper, and allow the flavours to blend. Add 1 teaspoon of starch and 1 teaspoon of salad oil, rub together to mix evenly, and cool in a refrigerator for 5 to 10 minutes. *2
Chop the refrigerator-cooled prawns coarsely and beat them lightly. *3
2 <It is a good idea to prepare the following while cooling the prawns in the refrigerator>
Remove the core from the lettuce and prepare to a size that will be easy to make a parcel with.
  Shred the perilla.
  Cut the spring roll skins into strips about 1 cm wide and cut the strips again diagonally (into a rhomboid shape).
  Remove the seed from the Japanese pickled plum, and beat the plum meat with a knife until it makes a paste.
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3 - Fry in oil - *4
Fry the pieces of spring roll skin in salad oil heated to about 140
(285). Take them out when they turn light brown. Remove excess oil using kitchen paper.
  Next, fry the pieces of prawn for not quite a minute, stirring them so that they do not stick together. Pick the pieces of prawn up with a strainer to remove the excess oil.
- Flavouring -
Add 1 teaspoon of mayonnaise and 1 teaspoon of sake to a bowl and mix them to extend the mayonnaise. Add salt, pepper, 4 tablespoons of chicken stock and the Japanese pickled plum paste, add starch with water, and mix well.
  Add the pieces of prawn to a wok (frying pan) and coat the prawns with the flavourings over a high flame. Turn the heat off when the sauce thickens slightly.
4 Arrange the mixture on top of the lettuce and top with the pieces of fried spring roll skin and shredded perilla.

One Point
*1. The starch cleans the prawns.
*2. Cooling gives the ingredients more flavour.
*3. Do not beat the prawns too much in order to maintain their texture.
*4. Take care not to fry the ingredients for too long.

Goes well with...
Hakutsuru Draft Sake



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