Wasabi prawns recipe

Chef James Rosario at Wild Ginger talks us through this dish

Wasabi prawns
Wasabi prawns
3 Dip the prawns in the egg white, then dip into the cornflour until they’re well coated.
3 Dip the prawns in the egg white, then dip into the cornflour until they’re well coated.
5 Once the oil is hot, deep-fry the prawns until golden brown. Set aside once cooked.
5 Once the oil is hot, deep-fry the prawns until golden brown. Set aside once cooked.
7 Fry the dry rice noodles in the hot oil until they’re crunchy.
7 Fry the dry rice noodles in the hot oil until they’re crunchy.
8 To serve, place the fried wasabi prawns and crunchy noodles in a dish, garnish with the tobiko and a sprig of fresh mint.
8 To serve, place the fried wasabi prawns and crunchy noodles in a dish, garnish with the tobiko and a sprig of fresh mint.
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Chef James Rosario at Wild Ginger
‘I learned this dish from a Japanese chef. It’s very tantalising and always impresses, and yet it can be cooked in a short time. You can buy all the ingredients in most supermarkets – even the wasabi powder.’

Ingredients
5g rice noodle
5 king prawns
5g tobiko (fish roe)
1g mint leaves
30g cornflour
1 egg white
500ml vegetable oil
55g wasabi mayo (see below)

For the wasabi mayonnaise

100g regular mayonnaise
5g Dijon mustard
5g wasabi powder
1g mint leaves
30ml condensed milk
10ml lemon juice

Method
1 Place all the ingredients for the wasabi mayonnaise into a bowl and mix well until smooth.

2 De-shell, prepare and clean the prawns thoroughly.

3 Dip the prawns in the egg white, then dip into the cornflour until they’re well coated.

4 Place the oil in a deep-frying pan and heat to at least 180°C.

5 Once the oil is hot, deep-fry the prawns until golden brown. Set aside once cooked.

6 Drizzle the wasabi mayonnaise onto the prawns.

7 Fry the dry rice noodles in the hot oil until they’re crunchy.

8 To serve, place the fried wasabi prawns and crunchy noodles in a dish, garnish with the tobiko and a sprig of fresh mint.

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