Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Prawn Karaage With Kani Salad
By: Nicole H
Ingredients
- PRAWN KARAAGE:
- 12 jumbo raw prawns, peeled, deveined
- 1/2 Tbls sake, Japanese cooking wine
- Oil for frying
- 2 Tbls flour
- 2 Tbls cornflour
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tsp chicken stock powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp white pepper
- 1/4 tsp allspice
- KANI SALAD:
- 150g surimi sticks, diced small
- 1 large cucumber, diced small
- 1 scallion, finely chopped
- 2 Tbls Kewpie sriracha mayonnaise
- 1 tsp ponzu sauce
- TO SERVE:
- mixed lettuce leaves
- shichimi togarashi
- lime wedges
Product used in recipe
- KEWPIE - MAYONNAISE SRIRACHA FLAVOUR
Method
- Place the prawns on a plate and sprinkle over the sake. Set aside for 10 minutes.
- In a shallow container mix together the flours, salt, sugar, chicken stock powder, garlic and ginger powders, all spice and white pepper. Set aside.
- Heat enough oil in your wok that you can deep fry your shrimp in.
- While the oil is heating mix the diced surimi with the scallions, kewpie mayonnaise and ponzu and set aside.
- Pat dry the prawns with paper towel. Coat each prawn in the flour mixture and place in the hot oil, do this in 2 batches so you don't overcrowd the pan. Cook for 2-3 minutes or until you can see the pink prawns through the golden coating. Repeat with the other half of the prawns. Drain on paper towel.
- Place some lettuce on each of the plates, top with the diced cucumber and surimi mix and then the prawns. Sprinkle over some shichimi togarashi and serve with fresh lime wedges.
