Name: Deep-fried prawns with dipping sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 (1.4kg) uncooked large king prawns, shelled, deveined, tails intact; 1/4 cup (35g) plain flour; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 egg; 2 teaspoon water; 1 cup (60g) panko; 1/4 cup (60ml) sesame oil; vegetable oil, for deep-frying; 1 (140g) lemon, cut into wedges; Dipping sauce; 2/3 cup (170g) mayonnaise; 1 1/2 tablespoon japanese pickled cucumber, chopped finely; 1 tablespoon rice vinegar; 1 spring onion, white part only, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 clove garlic, crushed

Ingredients

20 (1.4kg) uncooked large king prawns, shelled, deveined, tails intact

1/4 cup (35g) plain flour

1/4 teaspoon salt

1/4 teaspoon white pepper

1 egg

2 teaspoon water

1 cup (60g) panko

1/4 cup (60ml) sesame oil

vegetable oil, for deep-frying

1 (140g) lemon, cut into wedges

Dipping sauce

2/3 cup (170g) mayonnaise

1 1/2 tablespoon japanese pickled cucumber, chopped finely

1 tablespoon rice vinegar

1 spring onion, white part only, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

1 clove garlic, crushed

Method

1.To make dipping sauce, combine ingredients in small bowl. Refrigerate until ready to serve.

2.Combine flour, salt and pepper in a shallow bowl. Lightly beat egg with the water in small bowl. Working with one prawn at a time, hold it by the tail (being careful not to coat the tail) and lightly coat with seasoned flour; shake away excess. Dip prawn in egg mixture, then in breadcrumbs.

3.Place sesame oil in medium saucepan and top up with enough vegetable oil to deep-fry. Heat oils. In batches, deep-fry prawns until golden. Drain on absorbent paper. Serve with dipping sauce and lemon wedges.

To prevent prawns curling up too much during cooking, before coating, make three cuts along belly of each prawn. Turn prawns over and press down gently along the length of the body to flatten slightly.
Note

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