Japanese ebi fry, chimichurri, Tonkatsu sauce Recipe

For the chimichurri: cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

For the sauce: Stir 1/2 cup ketchup, 2 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp mirin, 2 tbsp Worcestershire sauce, 1 tsp grated ginger and 1 minced clove of garlic in a bowl, let blend for at least 30 mins

Deep fry the (store bought) breaded prawns for 3 - 4 mins in 170°C oil.

Alternative sauces: sweet chili or tartar sauce.



from simple food, looking good
Japanese ebi fry, chimichurri, Tonkatsu sauce Recipe

from Sweet Cake

Japanese ebi fry, chimichurri, Tonkatsu sauce Recipe https://sweetteabiscuits.blogspot.com/2020/06/japanese-ebi-fry-chimichurri-tonkatsu.html

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