I think I’ve probably mentioned a couple of times now that I love wasabi prawns and all the variations of it. Caramel in Dubai does TNT Shrimp, Nobu does Spicy Creamy Prawns and this is a version that takes from all of them. I can’t actually explain how much I love these dishes (but having made it at home) I know now why its a restaurant dish… calories galore! I’ve tried to slim it down a little… so it’s not as bad as it could be.
Every time I eat any of these dishes I always marvel at how the restaurants can get a goopy, crispy texture (if you know what I mean?!) but now I know and its pretty simple.
The dish is made in two parts – a home-made mayo (which can be made in advance) and then frying the prawns and bringing the dish together! Onto the recipes!
Home-made spicy, creamy, asian mayo (I’ll work on the name!)
- 1 egg yolk
- 1 teaspoon sushi vinegar (or rice vinegar)
- 100 ml veggie oil
- sea salt
- japanese chili spices
- peri-peri sauce
Get your egg yolk in a bowl and add a pinch of salt, pepper, the japanese chili spice, and vinegar. Whisk it all together. Then start to slowly (at first drops at time) incorporate the oil. Whisk all the time. Do this slowly at first so the mayo doesn’t split. When all the oil is incorporated and you have the right texture + taste (the mayo should give resistance against the whisk). Add in a tablespoon or two of peri-peri sauce. Taste. Set aside in the fridge until required.
Really simple. Get 4 (or more) of the biggest and freshest prawns you can. Clean and remove all the shell, even tails. Then cut the prawns into thirds or fourths (depends on how big the prawns are). Dip the prawn pieces into egg white and then coat all over with corn flour. Deep fry the prawns until golden brown. I shallow fried mine – so did 2 mins on each side. Drain on kitchen towel.
Once all the excess oil is absorbed, dunk your prawn pieces into the mayo mixture. To rid myself of excess calories (i.e. excess mayo) I kitchen toweled off the excess mayo from the prawns, so that it was only a thin coating. Arrange into a bowl and top with some chopped chives plus a squeeze or two of lemon juice.
I’m hoping this counts as healthy, yummy, food. Fish is excellent for you, but I can be pretty picky about fish. One of the weirdest things I find about my own fish tastes… is that I like raw fish way more than cooked (monkfish aside — which is just delish). I’m not entirely sure why… but it probably has to do with the texture between cooked and raw.
Anyways this recipe is a little compromise on the above, as the salmon is smoked. Basically go and buy a fillet of smoked salmon and cut it into large-ish pieces. I took a 200g piece (sliced off the bottom) and then cut into 4. Let sit until it reaches room temperature and in the mean time occupy yourself with the masala.
- black peppercorns
- sea salt
Adjust quantities to suit your and crush them all together until a fine dust.
Back to the salmon
Heat up a little oil in a wok. Take one side of each salmon piece and press into the spices dust. Cover the whole side. Once each salmon peice is coated on one side, place gently, spices side down into the hot wok (if you threw in a little of the spice dust it would immediately start sizzling). Cook the spices v. quickly and after about 40 secs remove from the wok.
Plate up and enjoy x