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About this recipe:
A wonderfully flavoured sushi dish. Tofu skins are stuffed with a mixture of seasoned scallops and prawns, then topped with tobiko. Serve as a starter or as part of a main course.
6 frozen scallops, thawed
8 cooked prawns, thawed and diced
1/2 cucumber, diced
3 tablespoons mayonnaise
2 teaspoons garlic granules
1 teaspoon white pepper
8 Japanese tofu skin for sushi (yuba)
3 tablespoons tobiko
- Cook the scallops in boiling water for 2-4 minutes or until tender. Drain, cool and dice. Mix in the prawns, cucumber, mayonnaise, garlic granules and white pepper.
- Open the tofu skins carefully. Stuff with the mixture until 90% full. Fill the remaining space with tobiko, serve.
Tobiko is Japanese for flying fish roe. You can find tobiko and tofu skins in Oriental speciality stores or online.
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