How to make it

  • For 500gr big prawns
  • Dipping Sauce:
  • 5-6 full table spoon mayo
  • 2 full tea spoon wasabi paste (adjust to suit you taste)
  • 1.5-2 table spoon thick cream
  • 0.5 tea spoon sugar
  • salt to taste
  • mix everything until it smooths out, taste if it suits your tounge, add or put less to your taste.
  • set aside the sauce.
  • Prawns:
  • peel the shells. rinse.
  • put some lemon juice + salt (to remove the stinks)
  • leave the prawns for 2-3 minutes in lemon juice + salt.
  • drain the shrimp.
  • heat the oil for 170'c
  • Tempura flour:
  • 2-3 full table spoon tempura flour
  • add water bit by bit. You don't want the flour to be running, you want the mixture to be a bit thick.
  • mix well until smooth.
  • check if the oil is hot enough by putting a little bit of the flour mixture. if it floats straight away. oil is ready.
  • coated the prawns with flour mixture, then fry all the prawns until golden brown.
  • let prawns sit on top of bake paper or paper towel to let the excess oil drips.
  • take prawns and start dipping them to the sauce.
  • arrange them nicely on the plate.
  • put some tobikko on top of the coated prawns.
  • take a pinch of aonori, powder evenly on top of the prawns..
  • then tadaaa~~~
  • happy eating :)

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    sagami ate it and said...
    wow! I love Japanese QP mayo as well!!
    Great recipe! Thanks,
    Was this review helpful? Yes Flag

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