This recipe was born one Sunday afternoon while I was trying to create an afternoon snack with ponzu. Ponzu is a tangy, sweet and flavourful Japanese sauce which can be used as a dip, dressing or add into cooking. Shrimpcake Nori with Ponzu is best served warm and as a snack or appetizer . Enjoy!
Servings: 2 people
Prep Time: 10 mins
Cook Time: 5 mins
- 3 prawns
- 1 egg
- 1 spring onion
- 1.5 tbsp sesame oil
- 3 tbsp soya flour
- 1 apricot (japanese umeboshi) finely chopped
- 1 bottle ponzu
- salt to taste
- black pepper to taste
- With a knife flatten the umeboshi and chop finely. Set aside in a small bowl.
- Peel and clean the prawns. Chop all the prawns very fine.
- Chop the spring onions finely.
- In a bowl, break an egg and add the prawns, spring onions.
- Add salt and pepper to taste.
- Add soya flour into the bowl. Mix all the content well.
- Heat up the wok on medium high temperature.
- Add 1 ½ tablespoon of sesame oil.
- Divide the mixture content into 3 portions. When the oil is hot, slowly drop a portion of the mixture into the wok and press it flat like a pancake. Continue dropping another 2 more spoonful if it fits into the wok.
- After 30 seconds, flip the shrimp cake over and press it flat.
- Fry till both sides are golden brown.
- Set them aside on a kitchen paper and pat away the excess oil.
- Prepare a plate, place 3 Nori individually on the plate and place the shrimp cake on top of the Nori.
- On top of the shrimpcake, put a little bit of the umeboshi as a dressing.
- Serve immediately with ponzu at the side.
Rosie Gohres | www.flavoursofsingapore.nl | www.rosiegohres.com