Age Harumaki from Tokyo Cult Recipes by Maori Murota
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 asparag...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon sake
- 3 green asparagus spears
- freshly ground pepper
- 16 large raw prawns (shrimp)
- 2 cm (¾ in) ginger, cut into thin matchsticks
- 3 cm (1¼ in) leek, thinly sliced
- 4 tablespoons rice vinegar
- sunflower oil, for frying
- 1 tablespoon plain (all-purpose) flour
- 1 teaspoon oyster sauce
- 8 spring roll wrappers
- 1 tablespoon water
- 3 tablespoons soy sauce
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