Wednesday, July 27, 2011

Ebi Mayo Prawns

One of my favourite restaurants serve these on their menu but they are pretty expensive.  I was delighted to find the recipe on line and to see that it's actually gluten free!

I made these for the first time the other night for a party I was hosting.  By the time I had put them down and returned a few minutes later with another appetizer, they were gone.  Apparently, they were good!

I recommend using large prawns - the photo above shows smaller prawns but I think the meatiness of a larger prawn lends well to the weight of the crispy crust and sauce.  These can be served with tooth picks (smaller prawns), or a fork depending on the size.

  • 12 ebi (shrimp or prawns), peeled and deveined / or pre-cooked.
  • About a half cup of Japanese sake
  • 5 tbsp or more of corn starch
  • Cooking oil (I used olive oil as it's healthier)

Ebi Mayo Sauce:
  • 3 tbsp gluten free mayonnaise
  • 1 tbsp milk
  • 2 tsp Ketchup
  • 2 tsp honey
  • Squeeze of lemon

Marinate peeled and deveined shrimp in sake for at least one hour.

Prepare Sauce:
Combine mayo, ketchup, honey, milk and a squeeze of lemon.  Place in fridge until ready to use.

To finish the Prawns:
  1. Drain and then toss in corn starch to fully coat.  
  2. Fry approx half of the prawns in pan with about 1/4″ oil until cooked and golden brown (about 2 mins per side). Remove and transfer to paper towel. Pat to remove excess oil.  Repeat with remaining prawns until done.
  3. Toss prawns in enough sauce mixture to lightly coat.  
Serve hot and enjoy!!!

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