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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a dish I like very much and it isn’t very hard to whip up! Ingredients:
6 prawns, shelled & deveined (use the freshest, biggest prawns you can find.) |
1 egg white |
vegetable oil for deep frying |
3 tbsp cornflour |
90ml mayonnaise |
1 tbsp condensed milk |
1 tsp wasabi powder (can put more if you want more wasabi kick) |
dash of lemon juice |
ebbiko (prawn roe) or tobiko (flying fish roe) |
Directions:
1. Dip the prawns in egg white, then coat evenly with cornflour.
2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.
3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.
4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.
5. Garnish with ebbiko/tobiko and serve.
6. Credits:: Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores in Singapore)
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