CREATIVITY CULINARY At Your Table

CULINARY MAESTRO CHEF VIRENDRA RAWAT SHARES SOME OF HIS TRADITIONAL FAVOURITES AND MODERN FUSION DISHES WITH OUR READERS, SKILFULLY BLENDING INGREDIENTS AND TECHNIQUES TO CREATE UNFORGETTABLE CULINARY EXPERIENCES.

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Wasabi Prawns

Ingredients

- 15 Large Prawns 

- 1/2 tsp Sugar

- 1/2 tsp Salt

- 2 tbsp Chinese Rice Wine

- 2.5 tbsp Egg White

- 1 tbsp Sweet Potato Flour

-4-5 tbsp Corn Flour

- 1 bowl Oil for deep-frying the prawn

For the Sauce

-4 tbsp Wasabi Powder

-3 tbsp Japanese Mayonnaise

-3 &1/2 tbsp condensed milk

-3 & 1/2 tbsp Water

Garnishing

-Black sesame seed

Method

De-shell and de-vein the prawns. Wash the prawns, drain dry and place in a bowl. In a separate bowl, lightly beat the egg white. Add salt, sugar and egg white to the prawns, and mix well. Cover with cling wrap and leave in the fridge for 15 mins.

Place the wasabi powder into a small bowl, and add in water. Mix well until a paste is formed. Add in the mayonnaise, condensed milk, and wasabi paste into a big bowl. Mix well until smooth. Cover with a cling wrap and set aside for later use.

Just before deep-frying, take out the prawns from the fridge. Add in the sweet potato flour and corn flour, then mix well ensuring every prawn is well and evenly coated with the batter mixture. Heat up the wok with the 1 bowl of oil over medium heat. Then add in the prawns one at a time, making sure that the prawns do not stick to one another. Deep fry for 2-3 minutes until golden, then place on paper towel to absorb the excess oil.