Wasabi Prawns
March 26, 2008 – 3:07 pm by wiffyThis is a dish I like very much. And it isn’t very hard to whip up! Ate this at Tung Lok Tea House last month and to my horror, they didn’t garnish with tobiko, so I’d say un-bashfully that mine looks better (hee, just kidding, Tung Lok rocks, of course!).
Wasabi Prawns
(drizzled with ebikko - prawn roe & garnished with parsley flakes)
Actually, I’m allergic to prawns - there were one or two occasions in the past few years where my face become swollen after eating prawns, not a very pretty sight =P Now I will sneakily eat a few. In other words, I’m simply too greedy to not eat prawns for the rest of my life, coz I love it! I think the magic number is 5 - the safe maximum number of prawns I can eat at one go without getting my allergic response (and, the prawns must definitely be deveined because I think that’s where most of the toxic lies).
Anyway, good things are best enjoyed in small quantities, for deprivation makes the heart yearn for more (as spoken in the true fashion of a consummate glutton).
Ingredients
(serves 2)
Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here
- 6 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
- 1 egg white
vegetable oil for deep frying
- 3 tbsp cornflour
- 90ml mayonnaise
- 1 tbsp condensed milk
- 1 tsp wasabi powder (can put more if you want more wasabi kick)
- dash of lemon juice
- Ebbiko (prawn roe) or Tobiko (flying fish roe)
Directions
1. Dip the prawns in egg white, then coat evenly with cornflour.
2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.
3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.
4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.
5. Garnish with ebbiko/tobiko and serve.
Draining the deep fried prawns on tempura paper…I love the golden hue.
Dipping the cooked prawns in the wasabi mayo concoction. Mmmm…
Tags: Appetizer, Deep Frying, egg, fusion, Japanese, mayonnaise, prawn, prawns, wasabi
Posted in Appetizer, Deep Frying, Fushion, Recipes, Seafood
8 Responses to “Wasabi Prawns”
Yes. Tung Lok Wasabi prawns are delicious. Mild wasabi and tasty. So does 5 biggest prawns means you can take 10 small prawns?
By tigerfish on Mar 26, 2008
Haha I’m also allergic to prawns but what i love is wasabi.I think substituting prawns for chicken will work for me….looks scrumptious!
By Joyce on Mar 26, 2008
Mmm prawns… It’s just about my favourite food
Anything with prawns in it is a winner for me. I can completely understand that you would eat prawns in spite of your allergy! I had friends who do that too, and try to stay just within their limits, heh.
By Nilmandra on Mar 26, 2008
Yummy.. I like prawns and wasabi. This is the perfect combo.
By didally on Mar 27, 2008
Those prawns look really good and the sauce sounds pretty tasty.
By Kevin on Mar 28, 2008
I love this…I love prawns…yummy. This is similar to walnut shrimp here…:)
By Rasa Malaysia on Mar 28, 2008
tigerfish: haha, cool idea to stretch my limit =P
Thanks for the comments all
By wiffy on Apr 2, 2008