Crispy prawn salad Recipe

Start with the vinaigrette by mixing 1 tbsp soy sauce, 1/2 tbsp Mirin, 1/2 tbsp sake, 1/2 tbsp rice vinegar and some grated garlic and ginger. Stir well and add 1/2 tbsp oyster sauce, 1/2 tbsp sweet chili sauce, 1/2 tbsp sesame oil, 1 tbsp sunflower oil, 1/2 tbsp lemongrass puree and the juice of 1/4 lime. Reserve in the fridge.

Toast a tbsp sesame seeds in a dry pan.

To give them a better bite cover 4 nice prawns in coarse sea salt, during 4 mins. Rinse, dry with kitchen paper and keep in the fridge for 2 hours.

Then dust them with some curry powder and pepper.

Beat an egg in a soup plate

Crush 50g Panko and put in a 2nd plate

Drag the prawns first trough the egg, then trough the Panko.

Repeat this 2x!!

Halve a red chili lengthwise, remove the seedy parts and slice half the pepper in a brunoise. Boil for 1 min in some water to make it less hot, drain and reserve

Slice 1/2 shallot in brunoise, rinse and drain.

Warm 1 tbsp agave syrup, add the shallot and red chili and sweat.

Add a small glug of sake, 1/2 tbsp Mirin and 1/2 tsp rice vinegar. Boil for 30 seconds, keep in the fridge.

Cut 50g cucumber (peeled and without the seeds), 50g carrot, a  baby paksoi and 25g leek in a julienne. Remove both ends from 25g taugé (bean sprouts).

Mix the veggies with some enoki mushrooms, 1 tbsp rice vinegar, 1/4 tsp sesame oil and a few drops of lime juice.

Take the vinaigrette from the fridge and add the toasted sesame seeds.

Deep fry the prawns in sunflower oil, at 180°C till golden and crispy.

Start plating with the salad, then add the prawns. Cover them with the shallot compote and finish with the vinaigrette, some cress and coriander.

(A Jan Jaap Boerma recipe)

from simple food, looking good
Crispy prawn salad Recipe

from Sweet Cake

Crispy prawn salad Recipe https://sweetteabiscuits.blogspot.com/2021/04/crispy-prawn-salad-recipe.html