Crumbed prawns

Crumbed prawns

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
12 raw prawns, peeled, deveined and tails intact
35g plain flour
2 eggs, lightly beaten
60g panko oil, for frying
oil, for frying

Ponzu sauce

Quantity Ingredient
60ml japanese soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon japanese rice vinegar
1 tablespoon mirin
1/2 teaspoon sugar
1 tablespoon bonito flakes

Method

  1. Use a sharp knife to make three incisions on the underside of the prawns.
  2. Put the flour, egg and panko in separate bowls. Dust the prawns in the flour, dip in the egg, then coat with the panko.
  3. Pour enough oil into a wok or deep frying pan to come 5 cm up the side and place over high heat until shimmering. Add the prawns and cook for 1½ minutes on each side, or until cooked through.
  4. To make the ponzu sauce, combine all the ingredients in a bowl and chill until needed.
  5. Drain on paper towel and serve with the ponzu sauce.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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