Walnut Encrusted Prawns With Ponzu Glaze |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts. Ingredients:
1/4 cup ponzu sauce |
1 tablespoon sugar |
1/2 teaspoon cornstarch |
1 egg, beaten |
1/3 cup flour |
1/2 cup walnuts, finely chopped |
1/4 cup panko breadcrumbs (japanese breadcrumbs) |
salt and pepper |
12 jumbo prawns, raw, peeled and deveined |
vegetable oil or canola oil (for frying) |
Directions:
1. In a small pan over medium-high heat, combine ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.
2. Place egg in one bowl and the flour in a second bowl. Combine walnuts and panko crumbs in a third bowl. Season all three bowls with salt and pepper.
3. Holding each prawn by the tail, coat each prawn evenly with the flour, then dip into egg mixture, and place into walnut mixture, turning to coat all over. Repeat steps until all prawns are coated.
4. Pour enough oil into a deep fryer or a deep heavy-bottomed pot to fill to at least 2 inches. Heat oil to 375 F, or until a 1-inch cube of white bread turns golden brown in 30 seconds. Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer the prawns to a paper towel lined baking sheet.
5. Serve warm with ponzu glaze.
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