Name: Age Harumaki (Spring Rolls)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 8 Rolls (Serves 4)
Cuisine: Japanese
Ingredients: 3 tablespoons soy sauce; freshly ground pepper; 8 spring roll wrappers; 16 large raw prawns (shrimp); sunflower oil, for frying; 3 green asparagus spears; 4 tablespoons rice vinegar; 3 cm (1¼ in) leek, thinly sliced; 1 teaspoon oyster sauce; 1 tablespoon sake; 1 tablespoon plain (all-purpose) flour; 1 teaspoon sesame oil; 1 tablespoon water; 2 cm (¾ in) ginger, cut into thin matchsticks

Preparation info

Makes 8 Rolls (Serves
4
)

Difficulty
Easy
Ready in
25 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

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

Method

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