Ingredients
- 2 raw prawns, peeled with tails in tact. 1 each skewer
- 6 cooked quail eggs peeled. 3 each skewer (see note 1)
- Your choice of mixed veg - onion quarters, zucchini sticks, eggplant, lotus root.
- 1/2 avocado, sliced. 4 slices.
- 4 rashers streaky bacon. 2 skewers each
- Batter:
- 1 cup plain flower
- 1 egg beaten
- 1 Tbls Gochujang paste
- Water to blend 1/2 - 3/4 cup
- 2 cups Obento Panko breadcrumbs
- 4 cups of neutral oil of choice.
- Sauce ingredients: Tonkatsu sauce, Peanut butter, Hoisin sauce, Yuzu dressing, Plain yohurt
- Garnishes to serve: Lemon wedges, sliced cabbage leaves and sea salt flakes
Method
- Prepare your ingredients. Vegetables should be cut to bite size even pieces.
- Assemble skewers. Thread skewers through each prawn, eggs and vegetables. If using avocado and bacon, slice avocado approx .5 cm thick and wrap bacon around each slice. Thread skewer through so bacon is secure and doesnt flop around.
- In a bowl mix egg, 1/2 cup water and gochujang paste. Add to flour and mix together. Batter should coat the back of a spoon, it should be runny but thick. If batter is too thick add a little more water and mix well.
- Add panko into a flat tray. You need the space to coat with the skewer attached.
- Coat all skewers with batter first and then into panko crumbs. Ensure a nice even crumb. Pat with hands if you need to.
- Heat oil to 170-180 c in frying/cast iron pan. It needs to be suitable to dip skewers into. I used a 26 cm cast iron shallow casserole dish (from Aldi) which fit the skewers perfectly. Only use as much oil as you need to fill pan to cover ingredients. Dont overfill. If you dont have a therometer, oil is ready when a chopstick bubbles when dipped in.
- In batches fry your skewers until golden brown. Drain on paper towels.
- Serve with sauces of your choice. Any sauce will pair well. I have chosen to make: Tonkatsu sauce, Peanut Hoisin, Yuzu yohgurt.
- Tonkatsu is staight from the bottle from the store. I like that flavour and haven't added anything to it.
- Peanut Hoisin: Mix 2 parts peanut butter to 2 parts hoisin (equal spoon quanities) Mix togther and add a splash of water to bring to desided consistency. It will change colour to a beautiful orange.
- Yuzu yohurt is 1 tablespoon of Kewpie Yuzu dressing and 3 tablespoons of plain yoghurt. Mix well. If too thick (depending on yoghurt used) add a few drops of water to thin.
- Serve on platter with sauces, lemon wedges, cabbage leaves, choice of sauces and sea salt flakes on the side (see note 2)
- Note 1 : If you cant get fresh Quail eggs, you can find pre-cooked in the Asian isle of the supermarket. Note 2: Salt has not been added during battering or cooking process. May be added if desired when serving.
Product used in recipe
- Obento - Panko Breadcrumbs