Ingredients: (serves 4)

  • 20 large prawns (6″ or 15cm long)
  • 1 large egg
  • 3/4 cup ice water
  • 1 cup low gluten flour
  • 4 cups cooked white rice
  • 2 cups vegetable oil
  • 4 stems rosemary or parsley for garnish


  1. Shell shrimp, but leave tail on.
  2. Mix egg and water untilĀ  well blended. Sift the flour and slowly stir into egg mixture for batter.
  3. Heat vegetable oil to hot.
  4. Dip shrimp in batter and fry in oil one by one until crisp light golden brown about 1 minute.
  5. Scoop a cup of rice over each of the 4 servi ng plates or bowls.
  6. Arrange shrimps fanned out over rice and garnish with rosemary.

(Genichi Shimada, Recipe Book)

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