makes
12
prep
20 minutes
cook
20 minutes
difficulty
Mid
makes
12
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 500 g tapioca starch, sifted (see Note)
- salt
- 1 small onion, diced
- 2 sachets squid ink powder (see Note)
- 100 g butter
- 300 g raw prawns
- 100 ml cream
- sago balls cooked in fish broth, to garnish (optional)
Instructions
Combine tapioca starch, a pinch of salt and squid ink powder. Stir until colour is even and consistency is smooth.
Heat a medium non-stick frying pan over medium. Spoon a portion of the starch mixture into the pan, so it evenly covers base. Cook for 2-3 minutes, then then and cook for another 1 minute. Remove from pan and cover to keep warm. Repeat with remaining starch mixture.
Heat butter in a saucepan over medium heat. Add onion and cook for 3-4 minutes or until browned. Add prawns and cook for 1-2 minutes, until starting to change colour, then add the cream. Cook for 6 minutes. Remove from heat and blend or finely chop mixture to combine.
Cut tapioca pancakes into four triangles. Fill each “temaki” prawn mixture, Foll to enclose filling. Garnish with sago balls, if you like.
Note
• Tapioca starch is available in the international food aisle at large supermarkets, and at Asian grocers.
• Squid ink sachets are sold at online specialist food stores.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
