IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
GingerPudding03
Ginger pudding
GingerRibs04
Pork ribs with mandarin & ginger beer glaze
GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
PRAWN COCKTAIL WITH YUZU SOY DIPPING SAUCE

PRAWN COCKTAIL WITH YUZU SOY DIPPING SAUCE

Servings: 6

Ingredients

12 king prawns
6 wonton wrappers, cut diagonally in half
12 wooden skewers
Sunflower oil, for frying
Alfalfa sprouts, to garnish

SAUCE:
150ml yuzu juice (see Tips)
60ml soy sauce

Directions

To make the sauce, simply combine the yuzu and soy sauce in a small jug, then pour 2 tablespoons into each of 6 martini glasses.

Prepare your prawns by removing the head, shell and vein. When removing the shell, be sure to keep the end tail segment on. Pat the prawns dry with kitchen paper to minimize splattering during frying.

Insert the skewers into the prawns. Start right at the base of the tail and push firmly through the body towards the top of the prawn so that it is lying straight. Take one half of the wonton wrapper and wrap it around the prawn. If it does not want to stick, wet your finger and lightly dampen the wrapper.

Heat the sunflower oil in a saucepan over medium heat, ensuring the oil is deep enough to fry the whole prawn at once. Once the oil is hot carefully fry each prawn until they are just cooked through and pink in colour and the wonton wrappers are golden brown and crispy. Drain on kitchen paper.

Place 2 prawns into each glass and garnish with sprouts. Serve while hot.

 

Tip: Yuzu is a delicious Japanese lime. If you can’t find fresh yuzu, you can use bottled juice available at good Asian food stores.

Ingredients

12 king prawns
6 wonton wrappers, cut diagonally in half
12 wooden skewers
Sunflower oil, for frying
Alfalfa sprouts, to garnish

SAUCE:
150ml yuzu juice (see Tips)
60ml soy sauce

Directions

To make the sauce, simply combine the yuzu and soy sauce in a small jug, then pour 2 tablespoons into each of 6 martini glasses.

Prepare your prawns by removing the head, shell and vein. When removing the shell, be sure to keep the end tail segment on. Pat the prawns dry with kitchen paper to minimize splattering during frying.

Insert the skewers into the prawns. Start right at the base of the tail and push firmly through the body towards the top of the prawn so that it is lying straight. Take one half of the wonton wrapper and wrap it around the prawn. If it does not want to stick, wet your finger and lightly dampen the wrapper.

Heat the sunflower oil in a saucepan over medium heat, ensuring the oil is deep enough to fry the whole prawn at once. Once the oil is hot carefully fry each prawn until they are just cooked through and pink in colour and the wonton wrappers are golden brown and crispy. Drain on kitchen paper.

Place 2 prawns into each glass and garnish with sprouts. Serve while hot.

 

Tip: Yuzu is a delicious Japanese lime. If you can’t find fresh yuzu, you can use bottled juice available at good Asian food stores.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips