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.
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.
