Pop these king prawns on your party menu and your guests will be coming back for more.
What You’ll Need:
- 1 courgette, round slice into 1cm thick
- 10 baby corns
- 10 king prawns
For the coating:
- 100g flour
- 2 eggs
- 350g panko
For the frying:
- 1litter rapeseeds oil
Ponzu sauce:
- 2 tbsp yuzu dressing
- 60ml shoyu (dark soy sauce)
- 60ml mirin
- 40ml rice vinegar
- 8 red radish, grated finely, drained liquid.
To make ponzu dressing, combine all the seasonings, serve with grated radish.
- Goma miso sauce:
- 4 tbsp organic miso paste
- 2 tbsp brown sugar
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp white sesame seeds, ground
To make goma miso sauce, combine the miso, brown sugar, mirin, sake and water in a small saucepan, then simmer with a low heat for 5 mins using the spatula until it becomes shiny paste.
What To Do:
- Skewer the cut pieces of courgette, and the rest of each ingredient on skewer.
- For the coating, break the eggs in a large bowl and mix well.
- Dust the ingredients lightly with flour holding by the skewers and dip them into the egg, then coat with panko.
- Press them gently on the bed of panko to cover the ingredients. Leave them in the fridge for 10 minutes to set the panko.
Method:
- Bring the oil heat to 170 degrees. *drop a little of panko into the oil to test if the temperature is correct.
- Deep fry 4-5 skewers in a fryer (don’t put too much into the pan, or the temperature will drop)
- Turn them over a few times until they are golden. Drain well.
- Serve them with your favourite sauce.