Wednesday, March 29, 2017


200 g mayonnaise
40g wasabi
10 basil leaves
15king prawns
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Rice flour
Tobiko Wasabi
Black sesame seeds
Grape seed oil


Put mayonnaise, wasabi and basil leaves in food blender and blend together.
Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, and 2 tablespoons of rice flour.
Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
Dip each prawn into wasabi mayonnaise to cover and place on the plate.
Sprinkle black sesame seed and topped up with wasabi Tobiko.

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