Watch Eva Pau's Asian Christmas on the 22 & 23 December on RTÉ One.
Ingredients
Serves: 4
PrepTime: 20mins
Cook Time: 20mins
- 400g large prawns ( 16-20 prawns), peeled and deveined (thawed, if previously frozen)
- 2 eggs
- 150g flour
- 160g panko breadcrumbs
- salt
- pepper
- 1 snack pack of seaweed 4g
- 1 tbsp white sesame seeds, roasted
For the Yuzu Mayo
- 60g Japanese mayonnaise
- 1 ½ tsp sugar
- 3 tsp yuzu concentrate
- 1 1/2tsp cream cheese
- 1 tsp Lee Kum Kee Yuzu Chilli Sauce
Method
- To make the seaweed topping (furikake), take your packet of snack seaweed and crush it with your hands a few times to make it into seaweed crumbs. In a small shallow pan, add 1 tbsp of white roasted sesame seeds on low to medium heat. Open the packet of seaweed and pour it into the pan. Mix well for 30 seconds and set it aside.
- To make the yuzu mayo, mix together the mayonnaise, sugar, yuzu, cream cheese and yuzu chilli sauce along with a pinch of salt.
- To prepare your prawns, use a 6-inch skewer and skewer them through the prawn lengthways. Repeat for all the prawns until they are all done.
- To prepare your breading station, beat the eggs in a shallow bowl, in another bowl add the flour and season with salt and pepper and in your final bowl, add your panko breadcrumbs.
- Dip the prawns into the seasoned flour, then the egg and then the panko breadcrumbs. For extra crunch, redip the prawns into the egg and prawns.
- In a shallow pan, heat 1inch of oil to 170degrees. Fry your prawns for 3 mins on each side until they are golden brown and cooked. Set them onto a plate lined with kitchen paper.
- To serve, place the yuzu mayo into a small bowl and place it in the middle of a larger plate. Put the prawn skewers around the bowl and sprinkle with your seaweed mix.
