Wasabi Prawns

This is a dish I like very much. And it isn’t very hard to whip up! Ate this at Tung Lok Tea House last month and to my horror, they didn’t garnish with tobiko, so I’d say un-bashfully that mine looks better (hee, just kidding, Tung Lok rocks, of course!).

Wasabi Prawns
(drizzled with ebikko – prawn roe & garnished with parsley flakes)

Actually, I’m allergic to prawns – there were one or two occasions in the past few years where my face become swollen after eating prawns, not a very pretty sight =P Now I will sneakily eat a few. In other words, I’m simply too greedy to not eat prawns for the rest of my life, coz I love it! I think the magic number is 5 – the safe maximum number of prawns I can eat at one go without getting my allergic response (and, the prawns must definitely be deveined because I think that’s where most of the toxic lies).

Anyway, good things are best enjoyed in small quantities, for deprivation makes the heart yearn for more (as spoken in the true fashion of a consummate glutton).

Ingredients
(serves 2)
Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here

– 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.

Draining the deep fried prawns on tempura paper…I love the golden hue.

Dipping the cooked prawns in the wasabi mayo concoction. Mmmm…