Wasabi Mayo Prawns
A delicious and authentic street food and snacks recipe for Wasabi Mayo Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb prawns (peeled and deveined)
- • 1 tablespoon Shaoxing wine
- • 1/2 teaspoon salt
- • 1/4 teaspoon white pepper
- • 1/2 teaspoon ginger (grated)
- • 1/3 cup Kewpie mayonnaise
- • 2 to 3 teaspoons wasabi ((or to taste))
- • 1 tablespoon lemon juice
- • 1 egg
- • 1/4 teaspoon bicarbonate of soda
- • 1/2 to 3/4 cup cornflour ((depending on the size of the egg))
- • Vegetable oil ((for shallow frying))
- • 2 teaspoons fresh coriander (chopped (for garnish))
Preparation Steps
Combine the prawns with the marinade ingredients. Mix well and marinate for 10 to 15 minutes.
Mix the mayonnaise, lemon juice, and wasabi together. Start with 2 teaspoons of wasabi, and adjust the spice level by adding more wasabi if needed.
Stir the egg and bicarbonate of soda into the marinated prawns. Add cornflour in a few batches. Mix well until it forms a thick-ish coating that is hard to stir around, with no dry cornflour left.
Line a tray with a wire rack. Heat 1/2” (1.5 cm) oil in a wok over medium-high heat until hot. Add the prawns one at a time, dipping both sides of the prawns in the batter again to coat well, then adding it to the pan without overlapping. Fry them in batches if needed. Fry for 3 minutes or so, flipping once in between, until turning golden. Transfer to the wire rack to drain off excess oil. Do not stack the prawns.
Once all the prawns are fried, let them cool until not too hot to touch. When ready to serve, transfer them into a big bowl and add the wasabi mayo. Toss to coat well. Transfer everything to a plate and garnish with chopped fresh coriander. Serve as a main dish.