Had this dish at Barstop on my recent trip home.
and have been wanting to make it for quite some time
found the recipe online and I’m quite happy with how it turned out!
and since we were having potluck tonight.
I decided to try making it! (seriously daring haha)
and was really relieved to hear that Peggy likes Wasabi prawns! haha
so made a good switch from Pork Adobo to Wasabi Prawns tonight (:
well. the wasabi taste is kept to the minimal.
but u can always add more if u wan more kick to it
so enjoy! (:
hope you enjoy it as much as I did!
Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine
Ingredients :
18 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
1 egg white
vegetable oil for deep frying
6tbsp cornflour
180ml mayonnaise
2 tbsp condensed milk (I didn’t put this)
2 tsp wasabi powder (can put more if you want more wasabi kick)
dash of lemon juice
sesame and seawood seasoning (for garnishing)
Steps :
1. Dip the prawns in egg white, then coat evenly with cornflour.
2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.
3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.
4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.
5. Garnish with sesame and seaweed seasoning.
ENJOY! (:
Food Made With Love 
I made this tonight, thanks for the recipe!
I customised it a little, since the sauce was tasting a bit too mayo-ey (I only had low fat mayo, maybe thats why).
I used a little more lemon, only 1 spoon of condensed cream, and a good pinch of salt.
Served with rocket and halved cherry tomatoes, yum yum
Hi Paul,
Thanks for your feedback on the dish! (: Really glad you liked it!
I think I didn’t add more lemon to reduce the meyo-ness cos I really love the taste of mayo! haha But it’s good you made those changes to suit your taste!
Cheers!