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prawn crunch roll recipe

Prawn Crunch Roll Recipe

Crispy tempura prawns, soft sushi rice, creamy avocado, and toasted panko rolled into a bold homemade sushi favorite with spicy mayo and eel sauce.
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Prep Time 1 hour
Cook Time 20 minutes
15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian Fusion, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp Tempura
  • 8–10 large Prawns Peeled and deveined
  • ½ cup Tempura flour Or see cornstarch substitute below
  • ½ cup Ice-cold water Adjust for light batter
  • 2 tablespoons Cornstarch Use if not using tempura flour
  • 1½ cups Vegetable oil For frying
  • ½ cup Panko breadcrumbs Toasted until golden
For the Sushi Roll
  • 2 cups Sushi rice Cooked and seasoned
  • 4–5 sheets Nori Seaweed sheets
  • 1 ripe Avocado Thinly sliced
  • ½ piece English cucumber Cut into thin strips
  • 2 tablespoons Sesame seeds Toasted, optional
  • ¼ cup Cream cheese Optional
For Sauce and Garnish
  • ¼ cup Japanese mayo For spicy mayo base
  • 1 teaspoon Sriracha Mix with mayo for heat
  • 3 tablespoons Eel sauce For drizzling on top
  • Soy sauce For serving
  • Pickled ginger For serving
  • Wasabi For serving

Equipment

  • Bamboo sushi mat
  • Plastic wrap
  • Sharp chef’s knife
  • Deep frying pan or pot
  • Mixing bowls
  • Wooden spoon
  • Cutting board
  • Paper towels

Method
 

Prepare the Shrimp Tempura
  1. Pat the prawns dry with paper towels. Make three small slits on the belly side to keep them straight.
  2. Mix tempura flour with ice-cold water until lightly combined. Do not overmix.
  3. Heat oil to 360–375°F.
  4. Dip prawns into batter and fry for 2–3 minutes until golden and crisp.
  5. Drain on paper towels and let cool slightly.
Prepare the Crunch
  1. Toast panko in a dry skillet over medium heat until golden brown. Stir constantly.
  2. Remove from heat and allow to cool fully.
Prepare the Fillings
  1. Ensure sushi rice is cooled to room temperature.
  2. Slice avocado and cucumber into thin strips.
Assemble the Roll
  1. Place plastic wrap over a bamboo mat. Lay a sheet of nori on top.
  2. Spread a thin layer of rice over the nori. Sprinkle sesame seeds if using.
  3. Flip the nori so rice faces down.
  4. Add two tempura prawns, avocado, cucumber, and cream cheese in a straight line.
  5. Roll tightly using the bamboo mat to form a log.
Finish and serve.
  1. Roll the outside in toasted panko for extra crunch.
  2. Slice into 8 pieces using a sharp, wet knife.
  3. Drizzle with spicy mayo made from Japanese mayo and sriracha.
  4. Add eel sauce and serve with soy sauce, ginger, and wasabi.

Notes

  • Keep batter cold for crisp tempura.
  • Do not overfill rolls to prevent breaking.
  • Use a very sharp knife and wipe between cuts.
  • Serve immediately for maximum crunch.
  • For a lighter version, reduce sauce and skip cream cheese.