Wasabi Prawns
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Ingredients
- 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)
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.
Credits: Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here
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.
Credits: Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here
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wiffy sayshehe thank you, wm :)
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CertifiedEater saysCan I use wasabi paste instead?
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Love this! ^_^