Age Harumaki

• 16 large raw prawns (shrimp)
• 1 tablespoon sake
• 1 teaspoon <

To make the sauce, combine the vinegar and soy sauce in a small bowl. Set aside.

Peel the prawns, then wipe them dry and marinate in the sake, sesame oil and pepper for 10 minutes. Peel the asparagus and cut into 6 mm (¼ in) slices on the diagonal, then combine with the oyster sauce. Blend the flour and water together in a bowl to make a glue to seal the spring rolls. Place a wrapper on