Crispy Wasabi Prawns

Method10 steps · about 1 hr

1. 1

   Step 1: Peel and devein the 15 large prawns, retaining the tails. Pat them thoroughly dry and place in a bowl. Keep the prawns cold while preparing the marinade.

   Uses 15 large prawns, preferably red-leg prawns

2. 2

   Step 2: Measure 2½ tbsp egg white into a separate bowl and beat lightly.

   Uses 2½ tbsp egg white

3. 3

   Step 3: Mix the ½ tsp salt, ½ tsp sugar, 2 tbsp Chinese rice wine and lightly beaten egg white with the peeled prawns. Cover and refrigerate at 4°C (40°F) or below for 15 minutes. Prepare the sauce while they marinate.

   Refrigerate prawn marinade · 15 minUses Only the peeled, deveined and dried prawns, excluding shells · ½ tsp salt, for the marinade · ½ tsp sugar, for the marinade · 2 tbsp Chinese rice wine (Shaoxing or Hua Tiao), for the marinade · Lightly beaten 2½ tbsp egg white

4. 4

   Step 4: Mix all 4 tbsp wasabi powder with the 3½ tbsp water in a small bowl until a paste forms.

   Uses 4 tbsp wasabi powder, for the sauce · 3½ tbsp water, for mixing the wasabi powder

5. 5

   Step 5: In a clean large bowl, mix the wasabi paste with the 3 tbsp Japanese mayonnaise and 3½ tbsp condensed milk until smooth. Taste the sauce before coating the prawns, then cover and keep refrigerated until frying is finished.

   Uses Wasabi paste made from the measured powder and water · 3 tbsp Japanese mayonnaise, for the sauce · 3½ tbsp condensed milk, for the sauce

6. 6

   Step 6: When ready to fry, take the marinated prawns from the refrigerator. Mix in the 1 tbsp sweet potato flour and 4–5 tbsp cornflour so that every prawn is evenly coated.

   Uses Refrigerated prawns with their egg-white and rice-wine marinade · 1 tbsp sweet potato flour, for coating · 4–5 tbsp cornflour, for coating

7. 7

   Step 7: Heat the single bowl of frying oil (1) in a wok over medium heat until ready for frying. Carefully add coated prawns one at a time in an uncrowded batch, keeping them separate.

   Uses 1 bowl oil, for the shared frying bath · First batch of coated prawns from the prepared allowance

8. 8

   Step 8: Fry each batch for about 2–3 minutes, checking at 2 minutes, until the coating is golden and the prawns are pearly or white and opaque throughout. Lift onto a clean paper-towel-lined plate to drain. Repeat with any remaining coated prawns in the same oil, and keep the fried batches warm for immediate coating.

   Fry each prawn batch · 2 minUses First batch of prawns frying in the shared hot oil · Any remaining coated prawns for subsequent batches

9. 9

   Step 9: Take the prepared wasabi sauce from the refrigerator. Immediately toss only the hot, drained fried prawns in the sauce until evenly coated; leave the frying oil and oil on the paper towel behind.

   Uses Only the hot, drained cooked prawns from all batches, leaving frying oil behind · Prepared creamy wasabi sauce

10. 10

    Step 10: Lift the sauce-coated prawns onto a platter, leaving any excess sauce in the mixing bowl. Sprinkle with black sesame seeds and ready-to-eat ebiko prawn roe as desired, then serve immediately.

    Uses Only the sauce-coated prawns lifted from the mixing bowl, excluding any sauce remaining in the bowl · Black sesame seeds, as desired to garnish · Ready-to-eat ebiko (prawn roe), as desired to garnish